Fustini's Oils and Vinegars

Add To Favorites



This recipe does not have any reviews yet   be the first to write one


Submitted by Corporate Chef Andy Stewart


  • 2 cups vegetable stock
  • 1 cup Cannellini white beans, cooked
  • 1/2 cup potato, peeled and diced
  • 1/2 cup butternut squash, peeled and diced
  • 1 large zucchini, finely diced
  • 1 ripe tomato, diced
  • 8 ounces mushrooms, sliced
  • 1 large carrot, peeled and sliced
  • 2 celery ribs, diced
  • 2 cloves garlic, minced
  • 1 sweet onion, finely diced
  • 1/3 cup Fustini’s SELECT olive oil, plus more for garnish
  • pinch salt
  • 1 piece parmesan cheese rind
  • 8 ounces orzo pasta
  • 2 tablespoons Ligure pesto
  • freshly grated parmesan cheese


Step 1. 

Place vegetable stock, beans, potato, butternut squash, zucchini, tomato and mushrooms in a medium-size pot and bring to simmer over medium-low heat. Once simmering, cook for 15 minutes. Add carrot, celery, garlic and onion and cook for another 15 minutes. Add olive oil, salt and cheese rind and cook until all vegetables are soft stirring often and pressing potatoes and beans against the side of the pot to help thicken the soup.

Add pasta and cook until al dente - 8 to 9 minutes.  Stir in pesto and serve with another dollop of pesto and some freshly grated Parmesan cheese.

Customer Reviews

This recipe does not have any reviews yet.




Stay Connected

Sign up now for our email newsletter!

Missed a Fustini's Newsletter?

Click here for our newsletter archive.

Enjoy at Local Restaurants

Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.

Learn More