Friday, October 13, 2006

Pasta Fagioli

This is another recipe that was adapted from many for this famous soup. We wanted to use the last of the summer squash and basil from the garden. Start by sauteing 1/3C diced carrots, 1/3C diced onion, and 1/3C diced celery. When they are tender, add 2T thyme, and two cloves minced garlic. Then add about 4 oz. of sliced fresh mushrooms and 1C chopped fresh basil. Add a 14 oz. can of diced tomatoes, a 14 oz. can of stock and simmer while preparing the rest of the ingredients. Partially cook about 4 oz. of pasta, elbows or other shape. About 15 min. before serving add the pasta and a 14 oz. can of your favorite beans. Then, just before serving add 1C of diced fresh squash. Garnish with grated parmesan cheese and more chopped basil. This soup is made to adapt, so think up your own additions.

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