Try out our recipe for Pasta e Fagioli using our Bianco Rosso Organic Cherry Tomato Sauce and our Ultra Premium olive oil of course! Quality ingredients make the difference - Very hearty and flavourful. Magnifico!
In a large stockpot, heat the olive oil over medium heat.
2
Add the onion and cook until translucent, about 5 minutes.
3
Stir in the garlic and cook for an additional 1-2 minutes, until fragrant.
4
Lower the heat and stir in the cherry tomato sauce, water, parsley, basil, oregano, and salt. Then add the cannellini beans, navy beans, and Parmesan cheese.
5
Simmer for 45 minutes, allowing the flavours to meld.
6
Add the elbow pasta to the soup and cook according to the package instructions, stirring frequently to prevent sticking.
In a large stockpot, heat the olive oil over medium heat.
2
Add the onion and cook until translucent, about 5 minutes.
3
Stir in the garlic and cook for an additional 1-2 minutes, until fragrant.
4
Lower the heat and stir in the cherry tomato sauce, water, parsley, basil, oregano, and salt. Then add the cannellini beans, navy beans, and Parmesan cheese.
5
Simmer for 45 minutes, allowing the flavours to meld.
6
Add the elbow pasta to the soup and cook according to the package instructions, stirring frequently to prevent sticking.
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