The Olive Pasta e Fagioli

The Olive Pasta e Fagioli

  • 1 can cannellini beans
  • 3 tbsp The Olive Organic Garlic Infused EVOO
  • 1 medium white onion, diced
  • 1 celery stalk, diced
  • 1 carrot, diced
  • 1 can whole peeled tomatoes, crushed
  • 3 cups good stock
  • 1 Parmigiano-Reggiano rind (optional)
  • 1 spring thyme
  • 1 tsp dried basil
  • 9 ounces ditalini pasta
  • Salt and pepper

In a large pot, heat olive oil, onion, celery, carrot and a heavy pinch of salt over low heat.  Cook until vegetables are soft and beginning to caramelize.  Add the tomatoes and cook about 5 minutes.  Add the beans, stock and Parmigiano rind (optional). Let simmer 30 minutes.  Add ditalini pasta and continue cooking soup until pasta is al dente.  Season to taste. 

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