Roasted Vegetable Minestrone

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Fine Cooking
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1 Tbs. plus 1 tsp. chopped fresh rosemary

3 inner ribs celery, cut into 2-inch pieces

Kosher salt and freshly ground black pepper

1/4 lb. dried ditalini (or other small tubular pasta), cooked until tender, rinsed with cold water, and drained

28-oz. can whole tomatoes

3 Tbs. chopped fresh flat-leaf parsley

1-1/4 cups mixed dried cannellini and dried kidney beans, sorted through and rinsed

2 large carrots, peeled and cut into 1-inch pieces

1/2 cup finely grated Parmigiano Reggiano

3 Tbs. extra-virgin olive oil

1 large bulb fennel, quartered, cored, and cut into 3/4-inch slices

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