BONUS RECIPES

With the arrival of the lenten season I have gotten requests for more meat-free recipes so for the next few weeks I will be posting extra lenten-friendly recipes in addition to the usual Foodie Friday posts.

So simple Tuscan Peasant Bean Soup

This was a staple Friday dinner in my house when I was growing up. It was usually served as a first course followed by a Frittata [omelette]and salad.  It's a flavorful favorite of mine.  I like it to be rustic but you can puree it if you prefer a fancier presentation.

Note that this is NOT a date-night dinner!

Ingredients:

2 quarts water

2 twelve ounce cans white kidney beans

6 ribs celery diced

6 cloves or 1 head garlic minced

3 tablespoons olive oil

1 tablespoon dried oregano

2 teaspoons salt

1/2 teaspoon ground black pepper

red pepper flakes to taste

1/2 pound small pasta -ditalini, elbow or similar

loaf of very good Italian bread

Method:

You're not going to believe how easy this is to prepare and how delightful to eat.

In a 5 quart pot add all the ingredients except the red pepper, pasta and bread.  Bring to a boil, reduce heat and simmer for 20 minutes.  

While the soup is cooking prepare the pasta according to package instructions.

Drain the pasta and add to the cooked soup.  Taste to correct salt and pepper.  Serve in large bowls topped off with a drizzle of olive oil.  Red pepper flakes and bread at the table.

Enjoy!

Recipe: Super Simple and Delicious Pasta Fagioli

Sauce Ingredients:

(1) 12 oz. can tomato paste

(1) small onion

(2) tablespoons extra virgin olive oil

(1) teaspoon salt

(1/4) teaspoon freshly ground black pepper

3 or 4 fresh basil leaves

(1/4) teaspoon dried oregano flakes

Other Ingredients:

(1) pound small elbow or similar pasta.

(1) 12 ounce [approximate] can of white kidney beans

red pepper flakes [optional to taste]

Method:

Dice onion into fairly small pieces and sauté in olive oil over medium heat until just lightly colored. Put all ingredients into a 1 quart oven-save pan along with

2 cups of water. Cover and cook in the center of a 330* oven for approximately 1 hour.

Cook pasta as directed on the package. When pasta is nearly done add the beans to the boiling pasta. Drain pasta reserving about 1/2 cup of the cooking water. In a nice serving bowl combine the pasta/beans with the sauce. Add some of the cooking water back in as desired. There should be a rather soupy consistency to this finished dish.

Add a loaf of good Italian or garlic bread and your favorite Chianti and mangia!