Mornings are crisp, afternoons sunny and the evenings gorgeous; complete with a blood moon just in time for Halloween. There is absolutely no better time of the year for me. So soul-filling to spend weekends decorating our home, watching football, and enjoying the last of the outdoor festivities. Of course, at the top of my to-do list is pouring over delicious recipes to create during this season that begs for comfort foods, to include everything from pumpkin delicacies to the standard harvest cuisine. My husband is a huge soup lover and is always asking for some of his favorites. Last weekend, I finally crafted one of the all time most popular requests, pasta e fagioli. Pretty simple to prepare, the finished product is a hearty, healthy stew made with fresh ingredients. It has brilliant color and flavor, pairing beautifully with some newly shaved parmesan, crusty bread and a nice glass of red wine. Perfect to savor on a laid back football afternoon or as an elegant dinner with friends. I hope you will enjoy what has definitely made it to the lovely list of traditional fall dishes from the kitchen of Chateau Wahlen. Autumn blessings to all as we embark on a journey through the cozy months to come.
Boun Appetito ~ Sarah
Perfect Pasta e Fagioli
Ingredients
1lb Ground Spicy Italian Sausage {Ground Beef may be substituted based on preference}
1 small onion, chopped {approximately 1 cup}
2 medium carrots, chopped {approximately 1 cup}
2 stalks celery, chopped {approximately 1 cup}
2 cloves garlic, minced
28oz diced Italian seasoned tomatoes
15oz can tomato sauce
15oz can beef broth {plus more for reheating}*
15oz can red kidney beans {with liquid}
15oz can great northern beans {with liquid}
1 teaspoon salt
1 teaspoon dried oregano**
1 teaspoon dried basil**
1 teaspoon dried thyme**
1 teaspoon Italian seasoning**
1 teaspoon Italian seasoning**
1 teaspoon pepper
8oz dry ditalini pasta
Directions
2. Add onions, carrots, celery, and garlic, lightly season with salt & pepper, then saute for approximately 10 minutes, stirring occasionally.
3.Add the remaining ingredients, except for the pasta, then simmer for 1 hour stirring occasionally.
4. When the soup has 10 minutes left to simmer, cook pasta in salted boiling water until just under al dente. Drain, then add to the soup and simmer for 5-10 more minutes.
5. Enjoy!
*Soup makes excellent leftovers, but will thicken as time goes by. For best results, keep some beef broth handy to add to the soup to preferred consistency for each reheat.
**Don't be afraid to be generous with your Italian seasonings.
