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
- Heat olive oil in a large pot over medium heat.
- Add the garlic and cook for 2 minutes until fragrant.
- 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.
- Add the water and Parmesan cheese rind and bring to a simmer.
- Partially cover pot with lid and simmer until the vegetables are tender, about 20-25 minutes.
- Remove and discard the Parmesan cheese rind and bay leaves. Stir in the parsley, basil and season the soup with salt and black pepper.
- 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.
