The new Cocotte Every from Le Creuset

The new Cocotte Every from Le Creuset

One of the best thing I love about Le Creuset is their colourful enamelled cast iron cookwares. The new Cocotte Every is an addition to a long cherished and ever expanding collection, Cocotte Every is a versatile new piece from Le creuset that can be used everyday, by everyone for nearly every type of dish and I have been using it every day since.

Cooking rice and soup has never been easy, the stoneware inner lid is a unique feature of the Cocotte Every that prevents boil-over when cooking rice, or heating stews and soup. The inner Stoneware lid has two air vents to allow steam to escape whilst cooking and it also removed the extra moisture when cooking rice so your rice comes out perfectly.

The Cocotte pot has a unique shape and a diameter of 18cm meaning it won’t take up too much space in your kitchen or in the oven, it is aesthetically unique, functional and beautiful. Its compact size is also easy to handle and store.

This elegant designed has round curve bottom that is wonderfully heavy and dependable feel to it. And it holds the heat for a long time providing even cooking result making it ideal for a wide variety of recipes/dishes.

These are hands down to the most adorable piece of Le creuset cookwares I own, perfect for all types of cooks – including beginners and it comes with different colours too that will definitely match your kitchen style.

An incredibly simple rendition of the classic Italian soup Pasta e Fagioli, otherwise known as Italian pasta and beans is a classic vegetarian soup that is hearty, comforting and healthy, and practically begs for a piece of crusty bread to dunk into the broth perfect for chilly nights.

Pasta with Beans Soup (Pasta e Fagioli)

Print Recipe
Serves: 4 Cooking Time: 1H


  • 500G Cannellini beans pre-boiled
  • 25G of ripe tin tomatoes
  • 1L (4 PINTS) good quality vegetable stock unsalted
  • 3 cloves of garlic chopped
  • 1 Small onion finely chopped
  • 3 Sage leaves
  • Chili Pepper
  • Extra virgin olive oil
  • Salt and pepper to taste



Drain the beans and place in a pot covered with water, add the chopped garlic and whole sage leaves and bring to boil, then reduce to simmer and cook for about 30 minutes, or until the beans are almost tender


In a small separate pan sauté the chopped onion in olive oil for 1-2mins or until the onions are soft and translucent, add the tinned tomatoes sauté for another 10mins and set aside.


Once the beans are cooked, use a want blender and puree the beans, add the sautéed onions with tomatoes and chili, let it simmer for another 10minutes


When the soup boils, pour in the pasta and slowly add a ladle full of vegetable broth to prevent the soup and the pasta from drying out or until you reach a semi-this consistency


When done adjust seasoning salt to taste season with pepper, drizzle with olive oil just before serving


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