Pasta e Fagioli with Garlic Infused Olive Oil
Servings Prep Time
8servings 10minutes
Cook Time
Servings Prep Time
8servings 10minutes
Cook Time
  • 4tbsp Frescolio Garlic Infused EVOO
  • 1large carrotfinely chopped
  • 2stalks celeryfinely chopped
  • 1small onionfinely chopped
  • 6 roma tomatoespeeled, seeded, and chopped (or 796ml can diced tomatoes)
  • 1litre chicken or vegetable stockuse vegetable stock for vegetarian option
  • 1can cannellini beans (white kidney beans)540ml can
  • 1 1/4cup small pasta such as ditalini
  • 1/3cup fresh cilantrochopped
  • 1tbsp Frescolio Ají Verde Agrumato EVOO
  • saltto taste
  • pepperto taste
To Serve
  1. Heat the garlic and Aji Verde olive oil in a large, heavy pot, and sauté the onion, carrot, and celery until soft.
  2. Pour in the broth, beans, and chopped tomatoes. Cook for about 15 minutes.
  3. Remove a few scoops of the bean mixture to a blender or food processor, purée, then return to the pot.
  4. Add the pasta, chopped cilantro, and seasonings. Cook until the pasta is cooked al dente.
  5. 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: