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Recipe Ingredients

  • 1 package (24 oz.) Celentano Cavatelli
  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • 3 carrots, peeled, halved and sliced
  • 2 celery stalks, sliced
  • 1 leek, white and pale green parts, rinsed and sliced
  • 1 fennel bulb, halved, cored and sliced
  • 1 (28 oz.) can chopped tomatoes
  • 2 dried bay leaves
  • 1, 3" square Parmesan cheese rind
  • 8 cups water or vegetable broth
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon chopped fresh basil
  • Salt and black pepper to taste
  • 1/4 cup grated Parmesan cheese

Recipe Directions

  1. Heat olive oil in a large pot over medium heat.
  2. Add the garlic and cook for 2 minutes until fragrant.
  3. Add the carrots, celery, leeks, fennel, tomatoes and bay leaves to the pot; cook for 5 minutes until the vegetables begin to soften, stirring occasionally.
  4. Add the water and Parmesan cheese rind and bring to a simmer.
  5.  Partially cover pot with lid and simmer until the vegetables are tender, about 20-25 minutes.
  6.  Remove and discard the Parmesan cheese rind and bay leaves. Stir in the parsley, basil and season the soup with salt and black pepper.
  7.  Cook the cavatelli according to package instructions, drain and divided into soup bowls. Ladle soup into bowls over cavatelli and sprinkle with the grated Parmesan cheese.