From the fireplace of an ancient Italian family kitchen, a cup of old time flavors in a popular dish that’s easy to make!


15 minutes


30-60 minutes


Serves 4 to 6


  • 1 can of Cranberry or Cannoli beans (*if you use dried beans, you will have to soak overnight and cook in water the next day to soften).
  • 2 or 3 shallots or 1 cup of diced onions
  • 1 pack Felicetti Organic Ditalini or Monograno Farro Ditalini
  • 1 tbs Extra Virgin Olive oil
  • 4 cups Chicken Stock
  • Salt and pepper


  1. Dice the onions or shallots and stir with olive oil at medium low heat for 10 min in a pot. Raise the heat to medium high and add Chicken Stock. When it starts to boil, add the beans and let cook for 30 minutes if you use canned beans and 1 hour if you use dried beans. Salt to taste.
  2. Take 2 or 3 cups of the bean mix and but in a blender and mix to a cream texture.
  3. Add the ditalini in remaining soup and let it cook for 10 min.
  4. Add cream to the mix and serve hot.
  5. You can drizzle some extra virgin olive oil on top of each serving and offer grated parmesan cheese and freshly grounded pepper if desired.