As many of us are busy preparing for gatherings and celebrating the season, it is nice to stop for a little break and enjoy all the things that this time of year holds. The weather is now cold, (finally), in Spokane and the mountains are beginning to get a nice layer of snow. It won’t be long and we will be out enjoying winter on the ski slopes.
This morning, as I was looking through yesterday’s newspaper, I found a recipe that caught my attention. It was submitted by local chef and restaurant owner, Ricky Webster, so I decided to give it a go. As with just about everything I cook, I made a few changes to his original recipe, and I am happy to report that it tastes as good as it looks.
Pasta e Fagioli
This is a recipe I found in our local newspaper, submitted by Ricky Webster, a local chef and restaurant owner. As with most everything I cook, I made a few changes to the original recipe. I sautéd the onion, celery, bay leaves and carrots in olive oil and about 1 tsp of reserved bacon drippings I had in my fridge. I then added the garlic, tomato paste and a generous ¼ tsp of dried French thyme and cooked for a few minutes, until fragrant. I used chicken stock rather than broth and because I don't like mushy pasta, I undercooked the macaroni and added 1/3 cup of diced ham and the beans. We enjoyed the meal, but if you prefer a little more spice, like my husband does, you will want to give my minestrone recipe a try.
Servings: 6
Ingredients
- 1 tbsp olive oil
- 4 ounces pancetta, guanciale or bacon diced
- 1 large onion chopped
- 2 carrots peeled and diced
- 2 stalks celery diced
- 2 bay leaves
- 4 cloves garlic minced
- few sprigs of thyme leaves only
- 1 quart chicken broth
- 1 14-ounce can crushed tomatoes
- 2 tbsp tomato paste
- salt and black pepper to taste
- 2 cups water
- 1½ cups elbow pasta
- 1 15.5 ouce can of beans kidney, cannellini or cranberry are recommended
- ¼ cup fresh basil leaves torn
- Freshly grated Parmesan cheese optional
Instructions
- In a large heavy-bottomed pot, over medium heat, heat the olive oil and sauté the pancetta until golden brown.Add the onion, carrot, celery and bay leaves. Cook until softened, about 5 minutes. Add in the garlic and thyme and cook for another couple minutes.Add the crushed tomatoes, tomato paste, chicken broth, salt and pepper. Cover, lower the heat to low, and simmer for 10 minutes.Remove the lid, stir and add in the dry pasta along with 2 cups of water. Cook according to the package directions until al dente, (approx. 5 minutes)Add in the beans with the liquid from the can and cook for another couple of minutes, or until the beans are heated and the soup is simmering again. Taste for seasoning and adjust salt and pepper.Ladle into bowls and garnish with basil and Parmesan Cheese.Serve immediately.
Zuppa Toscana
This flavorful and satisfying soup is just what you need on a cold winter evening after a great day of skiing. Trust me, I know.
Ingredients
- 1 lb Italian Sausage I like it spicy
- 5 medium russet baking potatoes sliced in half, and then in ¼ inch slices
- ½ large onion diced
- 5-7 slices bacon
- 2-3 cloves garlic minced
- 2 cups kale chopped
- 3 cups chicken stock
- 3 cups water
- 1 cup heavy cream
- 2 tsp red pepper flakes
- Salt and pepper to taste
Instructions
- Crumble the sausage on to a baking sheet. Bake in the oven at 300 degrees for about 30 minutes or until no longer pink.Place on paper towels to drain.
- Cook the bacon and crumble into small pieces.
- Put potatoes, onion, garlic, chicken stock and water into a heavy stock pot and place over medium high heat. Bring to boil and cook until potatoes are just cooked through.Add sausage and red pepper flakes. Season with salt and pepper, to taste. Simmer for another 10 minutes, stirring occasionally.
- Add in the kale, heavy cream and bacon.
- Heat through and serve with freshly grated Parmesan cheese and warm crusty bread
