This moment feels surreal, almost precious. So we celebrated with one of our favorite recipes, with a little twist of Cucina Cipoletti. It felt only appropriate considering we have finally finished building our very own Cucina after a year and a half of work and nearly two years since moving here.

Planning, permitting, construction, design, none of it is for the faint of heart. Living through it has made our family so much stronger. It has been such an adventure to experience with the girls, bringing them through every part of the process and involving them as much as we could along the way. Mia deserves an award for being the only toddler I know who can sleep through a jackhammer. And little miss Lucy takes after me in so many ways, wanting her own toolkit and insisting on fixing things herself. It is beautiful when we begin to see our children mirror the things we do and love, isn’t it?

It was in January when I began to realize that construction does not really end; the punch list simply begins to get smaller and smaller. I had always imagined a big final completion date, but the reality is that we are still waiting on a handful of things to arrive. The powder room is not nearly finished, but that should not stop us from living in, and sharing the space we have spent so much time creating.

I unpacked boxes from the Barrow Street kitchen that had not been opened in two years. That is crazy, guys. There were things I had completely forgotten I owned. Suddenly I was questioning whether we had created enough storage in the kitchen. But honestly, it felt so good to go through everything, to purge and donate, and then lovingly welcome our old pieces into their new home.

The design details and links for everything will come. But this post is about heart. The heart of the home and all the love it is about to receive. And I know that may disappoint some people, but just as it took time to build, it will take time to roll out all of the content I know many of you are excited to see.

To all of our partners who trusted us throughout this process, thank you for your incredible faith in this project. It turned out even more beautifully than we could have imagined.

Cucina Cipoletti Fusilloni in Italian White Bean Tomato Soup

Ingredients

3 tablespoon Cucina Cipoletti Extra Virgin Olive Oil

½ medium onion, medium dice

1 tablespoon minced garlic

6 cups chicken broth

1 (14½ ounce) can diced fire roasted tomatoes

½ teaspoon Italian seasoning

9 ounces Cucina Cipoletti Fusilloni

1 (14½ ounce) can cannellini beans, drained and rinsed

6 cups fresh spinach2 tablespoons chopped fresh parsley2 tablespoons chopped fresh basil

Cucina Cipoletti Organic IGP Sicilian Sea Salt, to taste

Freshly ground black pepper, to taste

Juice of ½ lemon

1 cup shaved Parmesan (about 4 ounces)

Focaccia, torn, for serving

Directions

Step 1

Place a large pot over medium heat and coat bottom with Cucina Cipoletti EVOO. Add the diced onion and cook gently until it begins to soften and turn translucent. Stir in the garlic and allow it to become fragrant, about a minute more.

Step 2

Pour in the chicken broth and add the fire roasted tomatoes along with the Italian seasoning. Bring the pot to a lively simmer. Add the Cucina Cipoletti Fusilloni and cannellini beans, allowing the pasta to cook in the broth until tender and the flavors begin to marry.

Step 3

Lower the heat slightly and fold in the spinach, parsley, and basil. Stir just until the greens soften and become vibrant. Season with Cucina Cipoletti Sicilian Sea Salt and freshly ground black pepper. Finish with a squeeze of fresh lemon to brighten the broth.

Step 4

Ladle the soup into bowls and finish each with generous shavings of Parmesan. Serve immediately with focaccia for soaking in the broth.

*This recipe inspired by one of our favorites*