Pasta Fagioli

Cooking Label
Prep Time
20 Minutes
Cook Time
50 Minutes
14 Cups
• 3 Tbsp Pasolivo Tuscan Olive Oil, plus more for serving
• 4 oz 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 oz can diced tomatoes
• 6 cups chicken broth
• 2 Tbsp Pasolivo Spicy Italian Blend
• 2-15 oz cans beans, drained (can use cannelloni, kidney, chickpea, northern, or a combination)
• 1 tsp Pasolivo Kosher Flake Sea Salt
• 1 1/2 cup ditalini pasta or other pasta
• 1/2 cup freshly grated parmesan cheese, plus more for serving
• Fresh chopped parsley for serving
Warm Pasolivo Tuscan Olive Oil in stockpot over medium heat. Add pancetta and cook about 5 minutes. Add celery, carrot, onion, and cook until onion is translucent, about 5-7 minutes. Add garlic, and cook an additional minute. Add wine, and continue cooking for 4-6 minutes, until only a small amount of wine is left in the pan. 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. Add pasta and cook until al dente, according to package directions. Remove from heat, and stir in the parmesan cheese. To serve: pour into bowls, top with fresh parsley, 1/2-1 Tbsp freshly grated parmesan cheese, and a drizzle of Pasolivo Tuscan Olive Oil.

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

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