Somehow the Canadian site has the printed recipe but the US I found this on does not.
Pasta e Fagioli Soup
Recipe by Fabio Viviani
Yield: 6 servings
3 tbsp. extra virgin olive oil
2 carrots, diced
1 onion, diced
2 celery stalks with leaves, diced
1 fennel bulb
3 bay leaves, dried
6 sprigs thyme
¾ lb. Borlotti beans
pinch sea salt
4 garlic cloves - grated
2-3 quarts chicken or vegetable stock
28 oz. can diced tomatoes
pinch sea salt
pinch fresh ground black pepper
extra virgin olive oil for drizzling
2 cups small shaped pasta
20 fresh basil leaves
Heat a large cast-iron pot over medium heat. Add extra virgin olive oil.
Add carrots, onions, and celery and stir.
Meanwhile, dice fennel. Add to pot and stir.
Strip the thyme sprigs over the pot and discard sticks. Add bay leaf.
Sauté about ten minutes, or until the vegetables caramelize and start to soften.
Add Borlotti beans and grated garlic; stir.
Add stock, canned tomatoes, a pinch of sea salt and black pepper, and a drizzle of olive oil.
Stir, cover, and boil for one hour, or until beans are soft.
Add pasta and cook for five minutes. If you don't plan on serving the
soup all at once, cook the pasta separately, and add to each bowl as you
serve it. Otherwise, the pasta will soak up too much broth when stored.
Chop basil and add to pot. Stir thoroughly, and remove from heat.
Remove bay leaves and serve immediately.
Sunday, September 16, 2012
Tuesday, September 4, 2012
1 pound sauerkraut
14 ounces tomato, coarsely chopped
1 cup white sugar
6 slices bacon, diced
1 tablespoon ground black pepper
- Preheat oven to 325 degrees F (165 degrees C).
- Combine sauerkraut, tomatoes, sugar, bacon, and black pepper in a 9x13 inch casserole dish.
- Bake in a preheated 325 degrees F (165 degrees C) oven for 2 hours and 15 minutes. When finished cooking it should be bubbly around the edges and caramelized on top.
add caraway seed
substitute various sausage for bacon