Sorry I haven’t posted much in the last few days. I have been migrating all my blog posts etc to a new hosting provider and have done limited posting, because my blog was very slow on it. Now it is 100x’s faster! Yeah! I’ll do a post later it.
On to dinner…
I made this soup last week, I love this one. It is easy, healthy and my family LOVES it. I planned on freezing leftovers, but we ate them all!
Here is what I did and the recipe. See pictures below.
Pasta e Fagioli Soup
2 cans cannellini beans (or chick peas, other white beans)
1 medium onion, diced
2 cloves garlic, minced
2-3 carrots, diced
2-3 stalks celery, diced
1 can diced tomatoes
2-4 cans chicken broth (depends on how soupy you like it)
1 bay leaf
1 T. dried thyme
1/2 – 1 cup favorite small pasta, uncooked (i.e. -ditalinni, elbow macaroni)
fresh grated parmesean, for topping
- Saute onion, garlic, carrots, and celery in olive oil, until soft.
- Add spices, tomatoes, beans, and chicken broth and bring to a boil.
- Add pasta once it is to a rolling boil, cook according to package directiosn, taking 2-3 minutes off. Since it will stay in the liquid it will continue to cook. They get mushy if you overcook them.
So here is my step by step with my pictures…
First I diced all vegetables and started cooking in my stockpot. If I am dicing, I usually start w/ the carrots, because they take a little longer to cook. I also usually pull celery from the middle, the heart is the most tender and tasty, and I love the leaves too.
Then I added the beans, spices and tomatoes.
Lastly, the broth and pasta.