Tuscan pasta and beans

Recipe for: 4 people


150 g Ditalini pasta
200 g fresh, peeled borlotti beans
200 g celery, carrots and onions
50 g bacon
1 sprig rosemary
laurel and thyme
1 hot pepper
1 clove garlic
100 g potatoes
100 g tomatoes vegetable broth
30 g Olitalia P.G.I. Toscano extra virgin olive oil
1 sprig rosemary
salt and pepper


Cut the celery, carrots and onions into small squares, brown them in a pot with the diced bacon, rosemary, hot pepper and garlic. Add the beans, diced potatoes and tomatoes, and cover with vegetable broth and cook for about an hour. Add salt and pepper. Finish cooking and blend a fourth of the resulting mix. Add the pasta and cook for 8 minutes. Place the pasta and beans in a serving dish and garnish with a dash of pepper and Olitalia P.G.I. Toscano extra virgin olive oil.

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