Monday, March 9, 2009
Geez how fast these come up? I gained 1 pound but then the last 5 I lost were probably half water weight so it's not so bad. I'm over beating myself up about anything. Enough. So I promised a good soup recipe...this came from the best cooking blog called The Perfect Pantry. This soup is fantastic! I obviously use vegetable stock and I found a great pasta called Ditalini that works great for this soup.
Pasta E Fagiole
2Tbsp unsalted butter
2 Tbsp olive oil
1 onion, chopped
1 Carrot, peeled and chopped
1 stalk celery, chopped
2 cloves garlic, smashed and finely chopped
Pinch of Kosher salt
Ground pepper to taste
1 Turkish Bay Leaf
4 cups chicken stock ( homemade or low sodium) or vegetable stock
14 oz canned diced tomatoes with their juice
1 tbsp ketchup
15 oz canned cannellini beans
1/2 lb dried spaghetti, broken into pieces 3-4 inches long, or any STUBBY pasta
5 oz bag of baby spinach leaves, remove hard stems.
In stock pot over medium-high heat, melt butter with olive oil. Add the onion, celery, carrot, garlic, salt and pepper to taste and saute until the vegetables are soft. Add the bay leaf, chicken stock, tomatoes and juice, ketchup and canellini beans. Bring to a boil, then reduce the heat to low and simmer for 15 minutes. Add the pasta and simmer for 10 minutes more stirring occasionally to keep the beans from sticking. Fish out the bay leaf. Taste and adjust the seasonings. Add the spinach, and stir to combine. As soon as the spinach wilts, the soup is ready.
(Note: Like many bean soups, this one improves with age. It will be delicious the first day and better on the second.)
I blogged about this soup here and the changes I made. Less pasta and a tad more liquid.
**BTW, I FINISHED the quilt...all done and waiting for a good pair of arms to hold it for a picture** WHOO HOO!!! Post to follow as soon as I have some pictures to post!