Serves 4 to 6


  • 1 16oz jar Cucina Antica Garlic Marinara sauce
  • 1 lb. elbow, ditalini or conchiglie pasta
  • 4 cups chicken or vegetable stock
  • 6 cups mixed vegetables, chopped
  • 1 can white kidney or cannellini beans, drained and rinsed
  • ½ tbsp. oregano
  • Grated Parmesan cheese


Boil chicken or vegetable stock and jar of Cucina Antica Garlic Marinara sauce. Stir in oregano, chopped mixed vegetables and canned beans. Once vegetables are tender, add the pasta. Cook for an additional 10 minutes or until pasta is cooked. Add grated Parmesan cheese and serve.

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