Pasta & Bean Soup

I am constantly thinking about food and wondering, “How did they make that look so good”, or, “How come their chocolate ganache is so shiny and mine is so dull?” I love the art of food and cooking, I am so pleased when a dish I cook not only tastes good but looks great as well. Last night I made an Italian dish called, Panzerotto, my husband and kids were thrilled with the taste, but I was also exited that it didn’t fall apart and it looked good enough to take a picture of, (picture will be displayed with future post of recipe ☺).

In the winters soup is my thing, if it were up to me I would make soup at least five times a week but my family prefers a bit more variety, but still, I like to pre-pare ahead of time by getting my recipes cards out and also going through new cook books looking for something old, something new, something borrowed, something blue? Well actually, I haven’t come across a recipe for blue soup but If “Peanut Butter” soup is considered gourmet on Cruise Lines, I think we can accommodate the color blue.

I wanted to start off with this favorite recipe handed down from my grandmother to my mom and then to my sisters and I.
I have moderated the ingredients a bit and continue to do so as my food tastes vary and the ingredients in my kitchen change. This particular recipe is a tomato based recipe where as some are chicken consume based.

I dedicate this soup recipe to my wonderful husband who say's he can never get enough of my cooking. "Even when I'm in my soup mode"


Buon appetit!
Laurie


Pasta Fagioli is an Italian style soup with white beans and pasta.


INGREDIENTS
6 tablespoons olive oil
2 cloves garlic, finely chopped
1 1/2 cups finely chopped onion
2 large cans (approx. 28 ounces) tomatoes, crushed
3 cans (8 ounces) tomato sauce
1/8 cup red wine
2 teaspoons salt
1/2 teaspoon freshly ground pepper
1 teaspoon dried oregano, crumbled
1 teaspoon dried basil, crumbled
2 bay leaves
4 tablespoons freshly chopped parsley
4 cups cooked shell, short fuzilli or elbow macaroni (but not limited to)
2 cans (15 ounces) cannellini beans, undrained
2 cups Freshly Grated Parmesan cheese (Parmesan/Romano blend has more taste)

PREPARATION:
Heat olive oil in a heavy kettle or 5-quart Dutch oven; sauté onion and garlic until onion is tender and golden, about 5-10 minutes. Add tomatoes, tomato sauce, salt, pepper, red wine and parsley.
Simmer for 40 minutes. Add bay leaves, basil and oregano.
Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
Remove bay leaves.
* Always add herbs near the end of cooking process so as not to have a bitter pot of tomato sauce.
If your sauce tastes bitter, add a half-teaspoon of sugar.

Add cooked macaroni and beans to the tomato mixture, stirring well. Simmer for 5 minutes, or until thoroughly heated. Serve in bowls with lots of freshly grated Parmesan cheese, or serve Parmesan cheese on the side.
Serves 6-12.