- 2 tablespoons olive oil
- 2 cups onion diced
- 1 cup diced carrot
- 1 cup diced celery
- 1 - 8 ounce stick of pepperoni chopped
- 1 cup white wine
- 1 -28 ounce chopped tomatoes
- 1 – 15.5 ounce can red beans drained
- 1 – 15.5 ounce can kidney beans drained
- 1 – 15.5 ounce can pink beans drained
- 32 ounces chicken broth
- 2 cups water
- 3 tablespoons fresh oregano
- ½ pound cooked Ditalini pasta
Heat oil in a large soup pot and add the chopped onion, carrot, celery and pepperoni. Cook stirring occasional for 5-7 minutes. Pour in the white wine and reduce to almost dry. Next add the chopped tomatoes and drained beans and mix well. Pour in the broth and water and bring to a simmer. Simmer for 15-20 minutes. Stir in the fresh oregano and cooked Ditalini pasta. Serve with grated parmesan. Makes 4 quarts
