Saturday, January 3, 2015

Pasta e fagioli chases away winter

This soup kicks winter's ass!

The photo was found here.

But this is completely my own recipe.

Good olive oil - 1 - 2 T
One onion, chopped
6-8 garlic cloves, chopped fine - add more if you like, it's a free country!
1-2 celery stalks, chopped
1-2 carrots, chopped
Italian seasoning - 1 or 2 T
Crushed red pepper - a pinch
Salt and Pepper to taste
2 cups chicken stock or Better then Bouillon mixed with water.
1 large can of crushed tomatoes
Canned white northern beans - rinsed
A small box of SMALL pasta - mine was 7 ozs
Parmesan cheese for grating.

Put a large dutch oven on, and heat the olive oil on med high heat.  Add the onions and cook a bit - maybe 3-4 minutes.  Then add the garlic, celery, and carrots. Cook for another 2-3 minutes.  Then add the seasoning, crushed red pepper, salt, and pepper.  Add the stock and the crushed tomatoes.  Bring this all to a boil, then lower the heat and simmer until the veg are soft - mine took about 30 minutes.

Then add the beans - you can add more stock if it seems low.  Then add the pasta, and cook until the pasta is done.  Serve right away with FRESH grated Parmesan.  Any left sitting will get soaked up by the pasta and it will become more like stew.  But still delicious!!!

1 comment:

Brewella Deville said...

So glad you're writing more often. I thought you had given up the blog. Now I've got to go put a pot of beans on to boil. It's not a handful of holiday cookies, but I've got to draw the line somewhere.