Fusilloni in Italian White Bean Tomato Soup

    [[ recipeID=recipe-2mmf6m33h, title=Fusilloni in Italian White Bean Tomato Soup ]]

    Fusilloni in Italian White Bean Tomato Soup

    A family favorite of fusilloni folded into a rustic Italian white bean tomato soup that feels both deeply nourishing and beautifully simple. Finished with a drizzle of good olive oil, a shower of grated cheese, and perhaps a handful of herbs, it’s the kind of meal that turns pantry staples into something soulful. This is the food we return to on cool evenings and busy weeks alike: generous, unfussy, and made to be shared.

    Servings: 6

    Ingredients

    Instructions

    Ingredients

    • 3 tbsp Cucina Cipoletti Extra Virgin Olive Oil 
    • ½ medium onion, medium dice
    • 1 tbsp minced garlic
    • 6 cups chicken broth
    • 1 can (14½ ounce) diced fire roasted tomatoes
    • ½ tsp Italian seasoning
    • 9 oz Cucina Cipoletti Fusilloni
    • 1 can (14½ ounce) cannellini beans, drained and rinsed
    • 6 cups fresh spinach
    • 2 tbsp chopped fresh parsley
    • 2 tbsp chopped fresh basil
    • Cucina Cipoletti Organic IGP Sicilian Sea Salt, to taste
    • Freshly ground black pepper, to taste
    • Juice of ½ lemon
    • 1 cup shaved Parmesan (about 4 ounces)
    • Focaccia, torn, for serving

    Instructions

    1. Place a large pot over medium heat and coat bottom with Cucina Cipoletti EVOO. Add the diced onion and cook gently until it begins to soften and turn translucent. Stir in the garlic and allow it to become fragrant, about a minute more.
    2. Pour in the chicken broth and add the fire roasted tomatoes along with the Italian seasoning. Bring the pot to a lively simmer. Add the Cucina Cipoletti Fusilloni and cannellini beans, allowing the pasta to cook in the broth until tender and the flavors begin to marry.
    3. Lower the heat slightly and fold in the spinach, parsley, and basil. Stir just until the greens soften and become vibrant. Season with Cucina Cipoletti Sicilian Sea Salt and freshly ground black pepper. Finish with a squeeze of fresh lemon to brighten the broth.
    4. Ladle the soup into bowls and finish each with generous shavings of Parmesan. Serve immediately with focaccia for soaking in the broth.

    Notes


    `); w.document.close(); w.onafterprint = () => { w.close(); } }