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Nocciole Pasta

with Beans Soup
Cooking Time: 20 minutes


  • 450g Perfetto Nocciole Pasta
  • Coarse salt and pepper
  • 2tbsp extra-virgin olive oil
  • Two sprigs rosemary, left intact
  • One sprig thyme, left intact
  • 2 dried bay leaves
  • 1medium onion, finely chopped
  • 1 small carrot, finely chopped
  • 1 rib celery, finely chopped
  • 4large cloves garlic, chopped
  • 1can white beans, drained
  • 1C canned tomato sauce or canned crushed tomatoes
  • 2C water
  • 4C chicken stock


  • 1.
    Heat a deep pot over medium high heat and add oil. Add herb stems, bay leaf, chopped vegetables, and garlic. Season vegetables with salt and pepper.
  • 2.
    Add beans, tomato sauce, water, and stock to pot and raise heat to high. Bring soup to a rapid boil and add pasta. Reduce heat to medium and cook soup, stirring occasionally, 6 to 8 minutes or until pasta is cooked.
  • 3.
    As Rosemary and thyme leaves will separate from stems as soup cooks, remove herb stems and bay leaf from soup. Let soup rest for a couple of minutes before serving.

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