Pasta Fagioli with Fresh Mozzarella in a Boule

• 1 Tbsp. olive oil
• 1 tsp. garlic, chopped
• 3/4 cup onions, small dice King Sooper's 1 lb For $0.99 thru 02/09
• 1 cup carrots, small dice Target 2 lb For $3.00 thru 02/06
• 2 cups cannellini beans, soaked
• 1-1/2 cups plum tomatoes, seeded, chopped Safeway 1 lb For $1.29 thru 02/09
• 1 bay leaf
• 3-1/2 quarts vegetable stock
• salt and pepper to taste
• 2 cups escarole, shredded
• 2 cups ditalini pasta, cooked
• 5-1/2 Tbsp. parsley, chopped, divided
• 12 each
• 48 slices POLLY-O Fresh Mozzarella, Ovoline, sliced

1. Heat olive oil in stockpot.
2. Add garlic and onions and saute until onions are translucent.
3. Add carrots and continue to cook until onions are lightly brown.
4. Add beans and tomatoes and saute for 5 minutes.
5. Add bay leaf and stock.
6. Simmer for 45 minutes to 1 hour or until beans are soft.
7. Season with salt and pepper and add escarole, pasta and 1-1/2 tablespoons parsley.
8. Simmer until pasta is heated through.
9. Remove half the soup, puree, and return to remaining soup.
10. Mix well.
11. Cut top off bread boules.
12. Hollow out, rub the inside with olive oil, and toast until lightly browned.
13. Fill each toasted bread bowl with 1 cup soup.
14. Top each with 4 slices of mozzarella so they slightly overlap the sides of the bread bowl.
15. Place under broiler until cheese begins to melt.
16. Garnish each with 1 teaspoon chopped parsley.
17. Yield: 12 Servings.

olive oil, garlic, onions, carrots, cannellini beans, tomatoes, bay leaf, vegetable stock, salt, ditalini pasta, parsley

Taken from www.kraftrecipes.com/recipes/pasta-fagioli-fresh-mozzarella-in-a-boule-57900.aspx (may not work)