Hearty and comforting, this classic Pasta e Fagioli starts with our Coratina Extra Virgin Olive Oil — Italy, simmered low and slow with beans, herbs, and tomato — a rustic, satisfying bowl that feeds a crowd.
Ingredients
- Tablespoons extra virgin olive oil
- 1 yellow onion, quartered and halved
- 2 cloves organic garlic, minced
- 24 oz Bianco Rosso Organic Cherry Tomato Sauce
- 4 cups water
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh oregano, chopped
- 1 teaspoon salt
- 14 oz can cannellini beans (white kidney beans), drained
- 15 oz can navy beans, drained
- ¼ cup grated organic Parmesan cheese
Instructions
- In a large stockpot, heat the olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes. Stir in the garlic and cook for an additional 1-2 minutes, until fragrant.
- Lower the heat and stir in the cherry tomato sauce, water, parsley, basil, oregano, and salt. Add the cannellini beans, navy beans, and Parmesan cheese. Simmer for 45 minutes, allowing the flavors to meld.
- Add the elbow pasta to the soup and cook according to the package instructions, stirring frequently to prevent sticking.
- Enjoy your hearty and flavorful Pasta e Fagioli!
