Pasta Fagioli with Fresh Mozzarella in a Boule
Yield: 12 servings Ingredients: 1 Tbsp. Arneo olive oil 1 tsp. DFS chopped garlic 3/4 cup DFS onion, small dice 1 cup DFS carrots, small dice 2 cups Furman cannellini beans 1-1/2 cups DiCarlo plum tomatoes, seeded & chopped 1 DFS bay leaf 3-1/2 qts. Knorr vegetable stock DFS salt & pepper, to taste 2 cups DFS escarole, shredded 2 cups Barilla Ditalini pasta, cooked 5-1/2 Tbsp. DFS parsley, chopped 12 Wenner bread boules 32 oz. Pollio fresh mozzarella ovaline, cut into 48 slices
Directions: 1. Heat olive oil in stockpot. Add garlic and onions and saute until onions are translucent. Add carrots and continue to  cook until onions are lightly brown. Add beans and tomatoes and saute for 5 minutes. 2. Add bay leaf and stock. Simmer for 45 minutes to 1 hour or until beans are soft. Season with salt and pepper and  add escarole, pasta and 1-1/2 Tbsp. parsley. Simmer until pasta is heated through. Remove half the soup, puree and  return to remaining soup. Mix well. 3. Cut top off bread boules. Hollow out, rub the inside with olive oil, and toast until lightly browned. 4. Fill each toasted bread bowl with 1 cup soup. Top each with 4 slices of mozzarella so they slightly overlap the  sides of the bread bowl. Place under the broiler until cheese begins to melt. Garnish each with 1 tsp. chopped  parsley. Recipe provided by Pollio Italian Cheese Company