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Servings
4
Instead of grated cheese, this hearty Roman-style bean soup gets an unusual finishing touch of with a swirl of Amore Pesto Paste.
Cook the onion in the olive oil over medium heat for 5 minutes, in a large saucepan. Stir in the celery and cook 5 minutes more.
Add the Amore Tomato and Garlic Pastes, beans, broth, and water. Bring the soup to a simmer and cook 10 minutes, stirring occasionally and mashing the beans with the back of the spoon. Season to taste with salt and pepper.
Add the pasta and cook 8 to 10 minutes more or until the pasta is tender. Stir in Amore Pesto Paste, if using. Serve hot.
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