I suppose, if there is one redeeming factor about cold weather, it's the fact that I love soup. Love to make it, love to eat it, love to serve it to lots of oohhs and ahhs. Here's a souper easy (ha! I do crack myself up!) recipe. Serve with a green salad for dinner, and this is wonderful warmed up the next day for lunch. Mmmmm.
Pasta E Fagioli
2 tablespoons olive oil
4 ounces pancetta, diced
1 yellow onion, diced
4 carrots, peeled and chopped
4 celery stalks, peeled and chopped
3 large garlic cloves, minced (Confession - I use the jar of already minced garlic. Egads! Is that terrible? I rarely use the fresh stuff unless I'm making a homemade salad dressing or roasting it)
14 ounce can Great Northern beans, drained and rinsed (be sure to avoid Merely Average beans) (just kidding)
14 ounce can diced tomatoes, juices and all
8 cups chicken stock (this is a great recipe to use your homemade stock, but if you don't have any, just use 2 boxes of Kitchen Basics stock)
1 cup small shell pasta (or your favorite shape - since we live by the water, we're partial to shells around here)
1 package (4 links) of sun-dried tomato & mozzarella sausage, sliced into bite sized pieces (That flavor is totally optional. This is the brand I usually grab at the grocery store, but use whatever pre-cooked sausage or kielbasa you like the best)
In a large dutch oven or soup pot, heat the olive oil over medium heat. Add pancetta and cook, stirring often, until lightly browned. Add onions, carrots, celery, and garlic and cook, stirring often, until the veggies begin to soften. (Actually, I never test them to see if they're beginning to soften. I just cook them about 5-10 minutes, stirring them every few minutes, and then figure that's about right) Add beans, tomatoes, and chicken stock. Bring to a boil and then cover and reduce heat to low. Simmer for about an hour. (If you are cooking a day ahead of time, this is the time to pop it in the fridge, and then finish it the day you're eating it). Add the pasta and simmer another 8-10 minutes. Toss in the sausage, and cook until heated through (another 3 or 4 minutes). Because the pasta will absorb a good bit of the stock, this comes out a thick, hearty stew. So yummy.
Stay warm everyone!
