Truffle Oil Topped Pasta e Fagioli Recipe

Truffle Oil Topped Pasta e Fagioli Recipe: A Luxurious Twist on a Classic Italian Soup

Pasta e Fagioli is a beloved classic Italian soup made with tender beans, small pasta, vegetables, and a rich broth. This comforting dish is the perfect example of simple ingredients coming together to create something truly satisfying. However, by adding Giorgio White Truffle Extra-Virgin Olive Oil, this recipe transforms into a gourmet masterpiece. The luxurious flavor of truffle oil elevates the soup, bringing an earthy, aromatic depth that enhances the natural flavors of the beans, vegetables, and pasta. Whether you’re looking for a comforting meal for cooler months or a dish to impress your guests, Truffle Oil Topped Pasta e Fagioli is the ultimate choice.

The addition of truffle oil to this traditional Italian soup adds a rich, sophisticated layer of flavor that will make you see pasta e fagioli in a whole new light. Keep reading to discover how to make this indulgent yet comforting meal, complete with tips, suggestions, and the best ways to serve it.

Ingredients for Truffle Oil Topped Pasta e Fagioli

• 1 pound (454g) dried beans (cranberry [borlotti] beans or cannellini beans), soaked overnight in salted water
• Kosher or sea salt, to taste
• 6 cloves garlic, peeled
• 1 medium onion, peeled and halved
• 2 medium carrots, peeled and halved crosswise
• 2 ribs celery, halved crosswise
• 3 large sprigs fresh sage and/or rosemary
• 1/2 pound (227g) small pasta, such as ditalini or small shells
• Giorgio White Truffle Extra-Virgin Olive Oil, for drizzling
• Freshly ground black pepper, to taste

The key to this recipe’s depth of flavor lies in the luxurious Giorgio White Truffle Extra-Virgin Olive Oil. This premium product infuses the soup with a fragrant, earthy richness that elevates the humble beans and vegetables, making every bite feel indulgent. For those who are passionate about truffle-infused products, Giorgio Truffle Oil offers a variety of oils and sauces perfect for enhancing any meal. You can find their products here, where you can explore their premium selection and bring the magic of truffles to your kitchen.

Directions for Making Truffle Oil Topped Pasta e Fagioli

Step 1: Cook the Beans

Start by preparing the dried beans. In a large pot, add the soaked beans and cover them with lightly salted water, ensuring there is at least 2 inches of water above the beans. Add the garlic, onion, carrots, celery, and fresh sage or rosemary to the pot. Cover the pot and bring it to a boil over high heat. Once it boils, reduce the heat to a low simmer and cook, covered, for about 45 to 90 minutes, or until the beans are tender and creamy. Discard the garlic, onion, carrots, celery, and herbs once the beans are fully cooked. Drain the beans, reserving both the beans and the liquid separately. You should have approximately 6 cups of cooked beans.

Step 2: Make the Bean Puree

For a creamy texture, take 3 cups of cooked beans and blend them with 4 cups of the reserved bean-cooking water in a blender until smooth. Return the puree to the pot and stir in the remaining cooked beans. This process adds a velvety consistency to the soup, giving it a rich mouthfeel that balances the pasta perfectly.

Step 3: Cook the Pasta

In a separate pot of salted boiling water, cook the pasta until it is just shy of al dente – about 3 minutes less than the package instructions. Drain the pasta and place it in a bowl or container. Drizzle the pasta with a small amount of Giorgio White Truffle Extra-Virgin Olive Oil, tossing gently to coat. This infuses the pasta with the luxurious flavor of truffle oil, which complements the soup’s creamy base.

Step 4: Combine the Soup

Once the bean puree is ready, bring the soup to a simmer over medium heat. Thin the soup by adding more of the bean-cooking water until you reach a lightly creamy consistency. Taste and adjust the seasoning, adding more salt if necessary. Add the prepared pasta and allow it to simmer for a few minutes to warm through. This step ensures the pasta absorbs the flavors of the soup and blends seamlessly with the beans.

Step 5: Serve

Once everything is combined and the soup is hot, serve the Pasta e Fagioli in bowls. Drizzle each serving with Giorgio White Truffle Extra-Virgin Olive Oil to enhance the rich, earthy flavors. Add a generous grind of freshly ground black pepper to complete the dish. This final drizzle of truffle oil will make each bite feel indulgent, while the black pepper adds a touch of spice that balances the richness of the soup.

Why This Recipe Works

The true magic of this Truffle Oil Topped Pasta e Fagioli lies in the luxurious infusion of Giorgio White Truffle Extra-Virgin Olive Oil. Truffle oil is known for its ability to elevate simple dishes, and it does just that here by enhancing the creamy texture of the beans and the savory depth of the vegetables. The silky-smooth bean puree, combined with small pasta and finished with truffle oil, results in a satisfying and elegant dish that’s perfect for special occasions or as a comforting meal on a chilly day.

This soup provides the perfect balance of flavors – from the earthy richness of the truffle oil to the hearty beans and aromatic vegetables. The final drizzle of truffle oil on top ensures every spoonful is infused with that signature truffle flavor, making it a truly unforgettable meal.

Serving Suggestions

This Truffle Oil Topped Pasta e Fagioli can be served in a variety of ways. Here are a few options to elevate your meal:

• With bread: Serve the soup with a side of crusty bread for dipping and soaking up the rich broth. A freshly baked baguette or rustic Italian bread works perfectly.
• Pair with salad: A simple green salad with a tangy vinaigrette will help balance the richness of the soup and add freshness to the meal.
• Wine pairing: A glass of Chianti or Pinot Grigio pairs beautifully with the soup, as both wines complement the earthy truffle oil and the creamy texture of the soup.

Tips for Success

• Substitute beans: If cranberry or cannellini beans aren’t available, you can easily swap them with great northern beans or navy beans for a similar texture and flavor.
• Make ahead: This soup can be made in advance, and the flavors will continue to improve as it sits. Store leftovers in the fridge for up to 3 days. The soup also freezes well, so you can make a big batch and enjoy it later.
• Adjust the consistency: If the soup becomes too thick after adding the pasta, simply thin it out with more bean-cooking water or vegetable broth until you reach your desired consistency.

Conclusion

Truffle Oil Topped Pasta e Fagioli is a comforting, rich, and flavorful soup that takes the traditional Italian recipe to new heights. The luxurious addition of Giorgio White Truffle Extra-Virgin Olive Oil elevates the dish, creating a sophisticated flavor profile that’s perfect for cozy nights or special occasions. With its creamy texture, hearty beans, small pasta, and a hint of truffle, this soup is sure to become a favorite in your culinary repertoire.

For more premium truffle products like Giorgio White Truffle Extra-Virgin Olive Oil, visit the Giorgio Truffle Shop. Explore their range of oils, sauces, and other truffle-infused delicacies that can transform your everyday meals into gourmet creations.