Pasta e Fagioli (Pasta and Beans)

There are a handful of dishes that prove simple food can be extraordinary, and pasta e fagioli is near the top of that list. This Italian classic — humble enough to be peasant food, satisfying enough to be company food — gets its depth from good olive oil, good tomatoes, and time. We use Bianco Rosso Organic Cherry Tomato Sauce for its bright, clean flavor and finish the whole pot with a generous drizzle of Single Estate Extra Virgin Olive Oil right before serving — the traditional Italian way, and genuinely transformative.

Recipe: Pasta e Fagioli Serves 8

Ingredients:

• 3 tbsp Single Estate Extra Virgin Olive Oil, plus more for finishing

• 1 yellow onion, quartered and sliced

• 2 cloves garlic, minced

• 24 oz Bianco Rosso Organic Cherry Tomato Sauce

• 4 cups water

• 14 oz can cannellini beans, drained and rinsed

• 15 oz can navy beans, drained and rinsed

• ¼ cup grated organic Parmesan cheese, plus more for serving

• 2 tbsp fresh flat-leaf parsley, chopped

• 2 tbsp fresh basil, chopped

• 1 tbsp fresh oregano, chopped

• 1 tsp salt, plus more to taste

• 14 oz whole grain elbow pasta

Instructions:

1. Heat olive oil in a large stockpot over medium heat. Add the onion and cook until softened and translucent, about 5 minutes. Add the garlic and cook another 1–2 minutes until fragrant.

2. Reduce heat to low. Stir in the cherry tomato sauce, water, fresh herbs, and salt.

3. Add both beans and the Parmesan. Stir to combine, then simmer uncovered for 45 minutes, allowing the flavors to develop and the broth to deepen.

4. Stir in the elbow pasta and cook according to package directions, stirring frequently to prevent sticking. The pasta will continue to absorb liquid as it cooks — add a splash of water if the soup thickens too much.

5. Taste and adjust salt. Ladle into bowls and finish each serving with a generous drizzle of Single Estate EVOO and an extra shower of Parmesan.

Why the Finishing Drizzle Matters: In Italy, a good drizzle of raw extra virgin olive oil over pasta e fagioli isn't optional — it's the point. The heat of the soup blooms the oil's aromatics, adding a fruity, peppery finish that ties the whole bowl together. Use your best single estate oil here; you'll taste the difference.

Make It Ahead: This soup is better the next day. Store without the pasta for cleanest results — cook and add fresh pasta when reheating. Keeps refrigerated for up to 4 days.