Pasta and Bean Soup: Pasta E Faggioli

Pasta and Bean Soup: Pasta E Faggioli

A delicious and savory Pasta E Faggioli recipe using Rosemary Sea Salt and one of our robust varietal extra virgin olive oils.

Products used: , Rosemary Sea Salt,


5 Tbsp a Robust SOOC Varietal Extra Virgin Olive Oil
3 Carrots, diced
1 large Yellow Onion, diced
1 tsp Garlic, minced
½ cup Tomatoes, diced
2 (15 oz) cans Cannellini Beans
5 fresh Thyme sprigs
3 fresh Rosemary sprigs
½ lb Tubetti Pasta, cooked al dente and drained
48oz unsalted Chicken Stock
⅓ cup a Medium-bodied SOOC Varietal Extra Virgin Olive Oil
½ tsp SOOC Rosemary Sea Salt
½ tsp fresh ground Pepper
Shaved Parmigiano Reggiano cheese


In a Dutch oven: heat 5 Tbsp Robust Extra Virgin Olive Oil. Cook carrots and onions until soft, about 8 minutes. Add garlic and tomatoes; cook 2 minutes. Add beans, broth, and herbs. Heat to medium-high, then reduce to medium-low. Simmer 1 hour.

Remove sprigs of thyme and rosemary. Remove about 1 cup beans and mash. Add back to soup. Add ⅓ cup Medium Extra Virgin Olive Oil and pasta. Add Rosemary Sea Salt and pepper to taste.

Ladle into bowls. Top with parmigiano shavings and serve.