Using ingredient ditalini

Clam Chowder With Pasta

• 44 comiskey
• 4 garlic clove (finely chopped)
• 2 green onion tops
• 1 chile (red)
• 1,900 ml water
• 260 gr clams
• 120 ml dry wine (white)
• 110 gr ditalini (uncooked)
• 60 ml olive oil
• 5 gr parsley

Ditalini With Flageolets & Pesto

• 12 ditalini
• 1 garlic clove
• 3/4 pesto
• 400 gr flageolet beans
• 30 ml olive oil

Pasta And Ceci I

• 4 garlic (cloves)
• 2 cans garbanzo beans
• 2 cans tomatoes (crushed)
• 1 ditalini
• 240 ml water
• 10 ml oil
• 1 gr basil

Pasta And Peas

• 1 garlic clove
• 240 ml tomato juice
• 100 gr tiny peas (frozen)
• 50 gr ditalini (cooked)
• 45 gr mushrooms (sliced fresh)
• 30 gr onion (chopped)
• 28 gr fontina
• 10 ml olive oil
• 3 gr parsley (chopped fresh)
• 1 gr salt and pepper

Pasta E Fagioli Alla Veneziana

• 5 liters
• 4 basil leaves (whole)
• 2 carrots
• 1 celery stalk
• 1 potato
• 1 onion
• 1 pancetta extra virgin olive oil
• 3/4 ditalini
• 5,000 ml chicken broth parmigiano reggiano cheese measures (hot freshly grated)
• 5,000 ml chicken broth

Pasta E Fagioli Alla Veneziana

• 5 liters
• 4 basil leaves (whole)
• 2 carrots
• 1 celery stalk
• 1 potato
• 1 onion
• 1 pancetta extra virgin olive oil
• 3/4 ditalini
• 5,000 ml chicken broth parmigiano reggiano cheese measures (hot freshly grated)
• 5,000 ml chicken broth

Tuscan Bean Soup

• 6 pancetta
• 1,400 ml chicken stock
• 500 gr kidney beans (dried white)
• 210 gr ditalini
• 120 gr onion (finely chopped red)
• 100 gr celery (finely chopped)
• 60 ml olive oil
• 6 gr salt
• 3 gr pepper
• 3 gr parsley (minced)

Ditalini With Flageolets& Pesto

• 12 ditalini
• 1 garlic clove
• 3/4 pesto
• 400 gr flageolet beans
• 30 ml olive oil