I’ve been a blog lurker for about a year now, and I figure a new year is the best time to jump in. I’ll try my best to include my daily photos of eats to increase my own accountability. I’m hoping this will keep me inspired to try new foods daily and keep upping my baking/cooking skills. Above is my delicious pasta fagioli – recipe from allrecipes as follows (with minor edits)!
- 2 tablespoons olive oil
- 1 onion, quartered then halved
- 2 cloves garlic, minced
- 1 14oz can diced tomatoes
- 1 14oz can tomato sauce
- 5 1/2 cups water
- 1 tablespoon dried parsley
- 1 1/2 teaspoons dried basil
- 1 1/2 teaspoons dried oregano
- 1 teaspoon salt
- 1 (15 ounce) can cannellini beans
- 1 (15 ounce) can navy beans
- 1 pound soup shells
You can find the cooking directions on the all recipe site here. It was absolutely fantastic! I really encourage you to wait out the simmering for the full hour. The beans became so tender that they disintegrated in my mouth. I couldn’t get enough of this soup and was craving it for all meals. Be forewarned: this makes alot of pasta. I had to freeze 3 servings after eating it for 6 meals in a row. Also, the shells absorb a lot of the sauce – if you want more of a soupy consistency I’d only add half the pasta. This is a definite keeper!