This soup is delicious and you can always splurge with a little Italian bread warmed in the oven, or garlic bread. It is super easy and healthy, except the parmesan cheese; but I will be watching my portion size so I should be fine.
You could even drizzle a bit of extra virgin olive oil on a whole garlic head, wrap it in foil and roast it on 400 degrees for about thirty minutes. That is absolutely delicious on italian bread. Tonight I dipped my italian bread in garlic infused extra virgin olive oil with parmesan cheese, just a little. :-)
Here is the fantastic recipe, simply divine. I make this all the time.
You will need:
1 large onion
Cloves of garlic, I use tons!!
2 large cans crushed tomatoes plus one can hot water
2 regular cans white cannellini beans, do not drain.
1 large parmesan cheese
fresh ground pepper
dried or fresh basil or oregano
half of box of ditalini pasta cooked al dente' and drained
Saute' onion and garlic in a large pot in olive oil. I always season my veggies as they are cooking. Cook until the onions carmelizes.
A few minutes later add 2 large cans of crushed tomatoes plus a can of hot water and simmer covered for forty minutes. Season with salt, pepper and oregano.
Add the 2 cans of cannelini beans and simmer another twenty minutes.Do not drain.
After simmering, mix in the parmesan cheese, using most of the can. Then mix in the cooked pasta with a bit more salt, pepper and oregano and voila you have Mother's Pasta Fagioli.This soup is a big pot of italian goodness. Mangia!!
Looking at bright fresh flowers when you are cooking makes the experience much more lush. Food, flowers, music; feeds our creative senses. I found this little pitcher and it was just shouting for come colorful stems to marry. Mission accomplished, thanks to Trader Joe's.
The lotus flower
perfumed in blushes
pink from promise.
a towering sky’s whim.
the muddy soil
from which it grew.
Aroused in the aftermath
of earths secret desires.
(c) Rose Bruno Bailey
Color, love and light to all.