Begin by preparing the ingredients. Chop the onion finely and rinse the confetto beans thoroughly.
In a large pot, heat a generous drizzle of organic unfiltered extra virgin olive oil over medium heat. Add the chopped onion to the pot and sauté until translucent and fragrant, about 5 minutes.
Once the onion is soft, add the Cannellini beans to the pot. Stir to combine and allow them to cook for a few minutes to absorb the flavors of the onion and olive oil.
Stir well to incorporate all the ingredients.
Season the soup with salt, pepper, and red pepper flakes (if using), adjusting the amounts to taste. For a spicier soup, add more red pepper flakes; for a milder flavor, omit them entirely.
Tear the basil leaves into small pieces and add them to the pot. Stir to distribute the basil throughout the soup, allowing its aromatic flavor to infuse the dish.
Once the soup comes to a gentle simmer, add the pasta to the pot. Stir well to ensure that the pasta is submerged in the liquid, then cover the pot with a lid and reduce the heat to medium-low.
Let the soup simmer gently for about 10-12 minutes, or until the pasta is al dente and the flavors have melded together beautifully.
Once the pasta is cooked to your liking, taste it and adjust the seasoning if necessary. If it's too thick, you can add a splash of water or broth to reach your desired consistency.
Serve the Pasta e Fagioli alla Molisana hot, garnished with a drizzle of Flora Fine Food extra virgin olive oil and a sprinkle of freshly grated Parmesan cheese, if desired. Enjoy this comforting and delicious dish with crusty bread for a complete meal.
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