Sunday, October 30, 2011

A little bitta Italy in my house

*Editor's Note: This post was written months ago and never published. I apologize to those readers who have been camped out by their computers, waiting for it. Life probably got a little tough.....)*

Some of my FB friends asked me to share this recipe for pasta fagioli soup....
so they too can have houses that smell like Olive Garden. ;-)

My whole family liked the recipe, which means we will be eating it again. There was one thing I didn't like about it--if you leave it sitting on the stove for too long, the pasta gets mushy. So be sure to serve the soup as soon as it is done cooking.....

{Pasta Fagioli}

2 T. olive oil
1 onion, diced

3 cloves garlic, chopped
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano
2 cans (14.5 oz each) reduced-sodium chicken broth

8 oz (about 2 cups) small pasta shells

1 t. Italian seasoning

1 bunch fresh kale, tough stems discarded, cut into 1-inch pieces and washed
2 cans small white beans, drained and rinsed

1 T. tomato paste

1/2 t. salt

1/4 t. pepper
grated parmesan, for serving

1) Heat oil in a large pot over medium heat. Add onion and cook 5 minutes. Add garlic; cook 1 minute.
2) Stir in tomatoes, broth and 3 cups water. Bring to a simmer over high heat. Add pasta and Italian seasoning. Cook, stirring, 5 minutes.
3) Stir in kale; cook 5 minutes more. Reduce heat to medium and stir in beans, tomato paste, salt and pepper. Heat through.
4) Ladle into bowls; garnish with Parmesan.

(Recipe from Family Circle--Feb 2011)

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