This pasta e fagioli, made with ditalini pasta, cannellini beans, chili peppers, strained tomatoes, and Colavita Extra Virgin Olive Oil, is a truly comforting dish that’s sustainable, vegan, and eco-friendly!
Ingredients for 4 people
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1 yellow onion
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1 carrot
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1 celery stalk
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2 sprigs of rosemary
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1 garlic clove
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50 ml Colavita Extra Virgin Olive Oil
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2 tablespoons Colavita Strained Tomatoes
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1 chili pepper
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400 g Colavita Cannellini Beans
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1 liter vegetable broth
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200 g ditalini pasta
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1 piece of stale bread
Prepare the soffritto by finely chopping the onion, carrot, and celery. Sauté them over low heat in a large pot with 50 ml olive oil, garlic, and the chili pepper.
Once softened, add the tomato purée and mix well.
Gradually add the broth, stirring continuously.
Add the drained beans and cook over low heat for about 10–15 minutes.
Increase the heat and add the ditalini pasta, adding broth (or water) as needed, and cook according to the package instructions. Season with salt and pepper to taste.
Cut the bread into small cubes and quickly fry them in 2 tablespoons of olive oil. Serve the croutons on top of the pasta e fagioli.
