It's cold and snowy on the northern plains. All day yesterday we dealt with ground blizzards because of strong winds. Ive been here 7 years now and I still am not used to the wind.
This time of year, to me at least, screams out hearty soups. One of my favorites is pasta fagioli. Every Italian grandmother has her own variation on it, then there's mine. Note to all: I myself, am not Italian I merely married one. One day my sort of Italian soup will be passed down through generations (I hope!)
In the meantime I will pass it to you!
1 can light red kidney beans, drained
1 can dark red kidney beans, drained
1 can cannelini beans drained (if you can't find omit)
1 can chick peas, drained
1 box vegetable broth + 8 c water
1 tbsp olive oil
1 tsp minced garlic
1 tsp dried basil
Dash red pepper
1 c uncooked pasta
Optional: escarole or kale
Sauté garlic in olive oil. Add broth, water and other seasonings. Bring to a boil. Add beans, reduce to a simmer. Cook for 45 minutes. Increase heat, add pasta (and greens if using) and boil for 15 minutes.
Serve with rustic bread and Parmesan cheese.
This, and other healthy recipes, can be found in my cookbook, Vegan Deelight, available as a Nook download
http://www.barnesandnoble.com/w/vegan-deelight-dee-di-memmo/1107989173
