Pasta Fagioli

This hearty Italian soup is perfect for a comfort meal. You can add any small pasta you like to this dish. If you'd like to see the video for the how-to, click HERE.

Ingredients
1 Cup Ricciole pasta (sold at The Olive Oil Co.)
1 Can OR 2 Cups cooked kidney beans
1 Can OR 2 Cups cooked white beans (Great Northern white beans or cannellini)
1 Lb of ground beef
2 Tbsp of Tuscan Herb Infused Olive Oil
1/2 Cup of onion, diced
1 Cup of carrot, diced
1 Cup of celery, diced
3 cloves of minced garlic
2 Cups chopped tomatoes
3 Cups tomato sauce
2 Tbsp tomato paste
1 tsp dried oregano
2 tsp dried basil
1 pinch of red chili flakes (optional)
Salt & Pepper to taste (or 1 tsp salt, 1/4 tsp pepper)
1 Tbsp A-Premium Dark Balsamic

Directions

Bring a pot of water to a boil, add the pasta and cook it until it is al dente (not too soft, just nice and chewy.) Strain, rinse with cold water and set aside.
Add the Tuscan Herb Olive Oil to your soup pot. Heat on a medium high setting. Once hot, add your ground beef and break up. Cook until nice and browned.
Add the minced garlic, diced onion, carrot, and celery. Also add the herbs and salt & pepper, and chili flakes. Mix in and cook until your vegetables are soft.
Add in the A-Premium Dark Balsamic, kidney and white beans, chopped tomatoes, tomato sauce and paste. Mix well.
Bring to a boil, then turn the head down to medium low and simmer for 20-25 minutes until all vegetables are softened and stewed.
Turn heat to low before adding your pasta. Stir to combine, and let it cook for another 5 minutes.
Serve in bowls, add drizzles of both Extra Virgin Olive Oil (Or drizzle an infused olive oil of your choice, like more Tuscan Herb, Basil...) and Traditional Dark Balsamic (or change it up with Oregano White Balsamic).
Top with grated Parmesano Reggiano cheese and a sprinkle of parsley.

Serves 4
Cooking time: 40-45 minutes

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