Pasta Fagioli
Pasta Fagioli

Pasta Fagioli

Level: Easy | Prep Time: 20 Minutes | Cook Time: 50 Minutes | Serves: 14 cups

A traditional Italian soup made the Pasolivo way. Featuring Tuscan Olive Oil and Spicy Italian Blend.

Ingredients

  • 3 tablespoons Pasolivo Tuscan Olive Oil plus more for serving
  • 4 ounces pancetta, diced small
  • 1 cup chopped celery
  • 1 cup chopped carrot
  • 2 cups chopped onion
  • 2 medium cloves garlic, minced
  • 1/2 cup white wine
  • 15 ounces can diced tomatoes
  • 6 cups chicken broth
  • 2 tablespoons Pasolivo Spicy Italian Blend
  • 2-15 ounce cans beans, drained (can use cannelloni, kidney, chickpea, northern, or a combination)
  • 1 teaspoon Pasolivo Kosher Flake Sea Salt
  • 1 1/2 cups ditalini pasta or other pasta
  • 1/2 cup freshly grated parmesan cheese, plus more for serving
  • Fresh chopped parsley for serving

Preparations

  1. Warm Pasolivo Tuscan Olive Oil in stockpot over medium heat.
  2. Add pancetta and cook about 5 minutes.
  3. Add celery, carrot, onion, and cook until onion is translucent, about 5-7 minutes.
  4. Add garlic, and cook an additional minute.
  5. Add wine, and continue cooking for 4-6 minutes, until only a small amount of wine is left in the pan.
  6. Add tomato sauce, tomatoes, chicken broth, Pasolivo Spicy Italian Blend, beans, and Pasolivo Kosher Flake Sea Salt. Bring to a boil, then reduce heat to a simmer, cover, and cook for 10 minutes.
  7. Add pasta and cook until al dente, according to package directions. Remove from heat, and stir in the parmesan cheese.
  8. To serve: pour into bowls, top with fresh parsley, 1/2-1 tablespoon freshly grated parmesan cheese, and a drizzle of Pasolivo Tuscan Olive Oil.
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