FREE Shipping on Orders over $100 X

Check Out Our

Delicious Recipes

Recipe

Product was successfully added to your shopping cart.
  • All Year
  • 1 hour
  • Serves 6

Rate this Recipe

Recipe Products

Rosemary Sea Salt

Size:

Pasta and Bean Soup: Pasta E Faggioli

A delicious and savory Pasta E Faggioli recipe using Rosemary Sea Salt and one of our robust varietal extra virgin olive oils.

Ingredients

  • 5 T a robust SOOC extra virgin olive oil
  • 3 carrots, diced
  • 1 large yellow onion, diced
  • 1 t garlic, minced
  • 1/2 c tomatoes, diced
  • 2 (15 oz) cans cannellini beans
  • 5 fresh thyme sprigs
  • 3 fresh rosemary sprigs
  • 1/2 lb tubetti pasta, cooked al dente & drained
  • 48 oz unsalted chicken stock
  • 1/3 c a medium bodied SOOC EVOO
  • 1/2 t Rosemary Sea Salt
  • 1/2 t fresh ground pepper
  • shaved parmigiano reggiano cheese

Directions

  • 1. In a Dutch oven: heat 5T oil. Cook carrots and onions until soft, about 8 minutes. Add garlic and tomatoes; cook 2 minutes. Add beans, broth and herbs. Heat to medium high, then reduce to medium low. Simmer 1 hour.
  • 2. Remove sprigs of thyme and rosemary. Remove about 1 cup beans and mash. Add back to soup. Add 1/3 c olive oil and pasta. Add sea salt and pepper to taste.
  • 3. Ladle into bowls. Top with parmigiano shavings and serve.

Write Your Own Review

Pasta and Bean Soup: Pasta E Faggioli

  • All Year
  • 1 hour
  • Serves 6

A delicious and savory Pasta E Faggioli recipe using Rosemary Sea Salt and one of our robust varietal extra virgin olive oils.

Ingredients

  • 5 T a robust SOOC extra virgin olive oil
  • 3 carrots, diced
  • 1 large yellow onion, diced
  • 1 t garlic, minced
  • 1/2 c tomatoes, diced
  • 2 (15 oz) cans cannellini beans
  • 5 fresh thyme sprigs
  • 3 fresh rosemary sprigs
  • 1/2 lb tubetti pasta, cooked al dente & drained
  • 48 oz unsalted chicken stock
  • 1/3 c a medium bodied SOOC EVOO
  • 1/2 t Rosemary Sea Salt
  • 1/2 t fresh ground pepper
  • shaved parmigiano reggiano cheese

Directions

  • 1. In a Dutch oven: heat 5T oil. Cook carrots and onions until soft, about 8 minutes. Add garlic and tomatoes; cook 2 minutes. Add beans, broth and herbs. Heat to medium high, then reduce to medium low. Simmer 1 hour.
  • 2. Remove sprigs of thyme and rosemary. Remove about 1 cup beans and mash. Add back to soup. Add 1/3 c olive oil and pasta. Add sea salt and pepper to taste.
  • 3. Ladle into bowls. Top with parmigiano shavings and serve.