Dear Friends,
Life without a kitchen is beginning to wear on me. My house is topsy turvy and my patience is thinning. The floors are sanded, stained and urethaned and I my eyes sting from the strong smell. I much prefer the more agreeable scent of a savory soup simmering away on my temporary two burner cook top. So I proceed to locate my large pot and pull it out of one of the many boxes I now live among. Keeping with my Italian theme while reading "Under The Tuscan Sun"for the second time around, I find my scribbled recipe for Italian Pasta Fagioli and give thanks because I have all the ingredients I need, saving me from running the five miles into town. It takes me no time at all to throw this soup together and the result is magnificent. The air is suddenly fragrant again and I am smiling once more. I take a deep breath and say thank you.
Enjoy,
jude
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| My temp kitchen area. |
INGREDIENTS:
1 tablespoon olive oil
2 stalks celery, chopped
1 onion, chopped
3 cloves garlic, minced
2 teaspoons dried parsley
1 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper flakes
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salt to taste
1 (14.5 ounce) can veggie or chicken broth
2 medium tomatoes, peeled and chopped
1 (8 ounce) can tomato sauce
1/2 cup uncooked pasta
1 (15 ounce) can cannellini beans, with
liquid
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DIRECTIONS:
| 1. | Heat olive oil in a large saucepan over medium heat. Cook celery, onion, garlic, parsley, Italian seasoning, red pepper flakes, and salt in the hot oil until onion is translucent, about 5 minutes. Stir in chicken broth, tomatoes and tomato sauce, and simmer on low for 15 to 20 minutes. |
| 2. | Add pasta and cook 10 minutes, until pasta is tender. |
| 3. | Add undrained beans and mix well. Heat through. Serve with grated Parmesan cheese sprinkled on top. |
| Add undrained beans and mix well. Heat through. Serve with grated Parmesan cheese sprinkled on top. |
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| Blade and Jones doing a great job. |
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| Waiting to dry |
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| My grandson waiting to be old enough to try some of Divvy's recipes |
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