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Pasta With Beans

SERVES 4 PEOPLE

INGREDIENTS:

  • 12 oz elbows Barilla pasta
  • 4 lb cannellini beans
  • 1 tablespoon canoliva
  • 6 oz onions
  • 2 oz tomato paste
  • 2 oz beef bacon
  • 3 oz celery
  • 3 oz carrots
  • 2 tablespoons mixed herbs (rosemary-thyme-sage)
  • 1 clove garlic
  • 2-3 qt vegetable stock
  • 1 pinch of pepper
  • 1 pinch salt
  • Parmigiano Reggiano cheese
  • Extra virgin olive oil

DIRECTIONS:

Step 1
In a large soup pan, cook the bacon until golden brown with canoliva oil. Add garlic and onions, cook until translucent. Add celery and carrots, cook for 5 more minutes. Add half of the cannellini beans, salt, pepper, herbs and tomato paste: cook until the veggies are tender (approx. 10 minutes) and then, blend the soup with immersion blender. Add the rest of the cannellini beans and simmer for 7 minutes.

Step 2
For the pasta we use elbows Barilla. Cook in salted water for 5 minutes then drain and mix with soup. Sprinkle with Parmigiano Reggiano and fresh chopped parsley. Drizzle with extra virgin olive oil.

Eat it together with...