Tuscan White Bean Soup Recipe – Dagostino Pasta

Tuscan White Bean Soup

If you’re looking for a soup recipes that is going to fill you up and give you energy, this Mediterranean White Bean Soup is definitely one to try! It’s a super easy recipe to make with no fancy ingredients or complicated steps and brings together two of our premium family of brands—Dagostino Pasta and Camellia Brand Beans.

3 Hours | Serves 6-8


Fun Fact

Great Northerns are grown in the Midwest and generally popular in America and are popular in soups, stews, and casseroles.  South American Indian farmers are thought to be responsible for developing Great Northern beans in addition to corn.  Great Northerns are called “common beans” and were spread through Central and South America by migrating farmers. Spanish explorers brought these beans back home when returning from their voyages to the New World and also helped introduce these beans to Africa through trade.

Dagostino Birdseye Pasta


Ingredients

 1/2 cup  Dagostinos Birdseye Pasta

1 1/4 cups Camellia Brand Great Northern Beans

5 cups water

1 onion, chopped

1 tomato, chopped

2 celery stalks, sliced

2 cloves garlic, chopped

1/4 pound salt pork, chopped

2 teaspoons instant beef bouillon

1/4 teaspoon black pepper

1/2 teaspoon salt

Grated Parmesan cheese


Directions

  1. Rinse and sort beans.
  2. In a Dutch oven, bring water and beans to a boil for 2 minutes.  Remove from heat; cover and let stand 1 hour.
  3. Add onion, celery, garlic, pork, bouillon, and pepper. Bring to a boil, then reduce heat, cover, and simmer until beans are tender, about 2 hours.
  4. Add salt and Birdseye pasta; stir.  Cover and simmer until macaroni is tender, about 10-15 minutes.
  5. Serve sprinkled with cheese.

Buon Appetito! Enjoy your Tuscan White Bean Soup!

Tuscan White Bean Soup


About Dagostino Handmade Pasta

From Lemons to Premium Pasta

Our story started with lemon farmers in Sicily. In the early 19th century lemons would go on long voyages from Sicily to New Orleans, usually taking around 100 days. These Sicilians would create settlements in New Orleans and with them came pasta.

The Fresina Family, our founders, were some of these original lemon farmers and started creating handmade pasta in New Orleans in 1926. Since then, the D’Agostino and Hayward families have continued their tradition of creating premium handmade pasta using pure semolina flour and water then cutting the pasta through bronze dies and air-drying in wooden cellars.

Our pasta is still made the old-fashioned way, in our Baton Rouge pasta factory, using the “delicate” method developed centuries ago. Small quantities of pasta are extruded through bronze, carefully looped over wooden rods, straightened, and then air-dried in wooden cellars. Celebrated for its delicate texture and classic flavor, our pasta is handmade, all-natural, and preservative free, producing the best tasting pasta available on the market today.

Our sauces are some of the most authentic sauces available outside of Italy. The sauces are handmade in small batches with a unique blend of fresh herbs and spices. Made without preservatives, each batch is carefully examined by our chefs and food scientists to ensure our sauces are the best tasting on the market.

You will experience our time honored family treasure in every meal.

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