Pasta e Fagioli with Garlic Infused Olive Oil
Print Recipe
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Pasta e Fagioli with Garlic Infused Olive Oil
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Print Recipe
|
| Servings | Prep Time | Cook Time |
| 8servings | 10minutes | 20minutes |
| Servings | Prep Time |
| 8servings | 10minutes |
| Cook Time |
| 20minutes |
Ingredients
- Soup
- 4 tbsp Frescolio Garlic Infused EVOO
- 1 large carrot finely chopped
- 2 stalks celery finely chopped
- 1 small onion finely chopped
- 6 roma tomatoes peeled, seeded, and chopped (or 796ml can diced tomatoes)
- 1 litre chicken or vegetable stock use vegetable stock for vegetarian option
- 1 can cannellini beans (white kidney beans) 540ml can
- 1 1/4 cup small pasta such as ditalini
- 1/3 cup fresh cilantro chopped
- 1 tbsp Frescolio Ají Verde Agrumato EVOO
- salt to taste
- pepper to taste
- To Serve
- Frescolio Mono-Varietal EVOO
- parmesan cheese shaved
- fresh cilantro chopped
Servings: servings
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Ingredients
Servings: servings
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Instructions
- Heat the garlic and Aji Verde olive oil in a large, heavy pot, and sauté the onion, carrot, and celery until soft.
- Pour in the broth, beans, and chopped tomatoes. Cook for about 15 minutes.
- Remove a few scoops of the bean mixture to a blender or food processor, purée, then return to the pot.
- Add the pasta, chopped cilantro, and seasonings. Cook until the pasta is cooked al dente.
- Serve in bowls topped with a drizzle of Mono-Varietal olive oil, the shaved cheese, and a sprinkling of chopped cilantro.
Recipe Notes
This recipe uses Frescolio's Garlic Infused EVOO and the Aji Verde Agrumato EVOO. You could also try it with any of the following EVOO for a different taste: