Featured Recipes

Pasta e Fagioli

Pasta e Fagioli


  • 1⁄2 cup TRULY® 100% Extra Virgin Olive Oil, plus more to finish
  • 3⁄4 cup onion, chopped
  • 3⁄4 cup celery, chopped
  • 3⁄4 cup carrot, chopped
  • 2 cloves garlic, chopped
  • ½ cup bacon, diced
  • 3 - 28 oz. cans Cannellini beans
  • 2 cups Stanislaus 74/40® Tomato filets®
  • 6 cups chicken stock
  • 1 box Tubetti pasta
  • Salt and Pepper to taste
  • 1⁄2 cup Parmesan cheese, grated
  • 1⁄4 cup parsley, chopped

Nearly every Italian family has its own version of this favorite, and ours comes to us from the Cortopassi family origins in Lucca, Italy. Our family’s version melds our heritage with local produce from California. A family favorite – especially with a finish of fresh TRULY® 100% Extra Virgin Olive Oil.


Heat the TRULY® 100% Extra Virgin Olive Oil in a soup pot over medium-high heat, then add the mirepoix of onion, celery, and carrot. Sauté for 5 minutes.

Add bacon, sauté until beginning to crisp, then add garlic and sauté for 2 more minutes.

Roughly mash 1 can of Cannellini beans, then add all of the beans, tomatoes, and chicken stock to the pot. Bring to a simmer and add the pasta

Simmer until the pasta is al dente, approximately 10-12 minutes, stirring occasionally.

Serve topped with Parmesan, parsley and a drizzle of TRULY® 100% Extra Virgin Olive Oil.