Recipe #7 Pasta e fagiole

A few years ago Mark and I discovered that we much prefer to have people over to cook with us rather than for us to cook for them. It relieved all the pressure I put on myself to have everything done, cleaned up, presented and perfect before everyone arrived.  The mess is made together, the success or fail is shared and celebrated or laughed about. Also there is the added bonus of chopping and chatting in the kitchen… there is something so special about that. So when @mchapman13 DM’d me that she had a recipe for Pasta e Fagioli that she really liked I asked her if she would like to make it with us!!  I love it when different generations spend time together… Emily grew up in church with my kids and it was cool to cook and learn from each other!!  If you have a recipe you would like us to try or cook with you, we would love that!!  DM us and let us know.  Food has a way of bringing people together and good food makes lingering over the dinner table a pleasure!!  The soup was definitely good food!!  Super easy, super fresh and super tasty!!  Thanks for sharing your recipe with us @mchapman13 and thanks for dragging @kris.olafson.54 to hang out with us old folks!!  Recipe #7 down 99 to go!!  

#davisfoodieadventures #foodie #foodstagram #foodiesofinstagram #amaturefoodie #culinaryadventures #glutenfree #generations #community 

2 tbsp. extra-virgin olive oil1/2 lb. 

1/2 lbs spicy (or sweet) Italian sausage or Option: 1 Smoke ham hock

1 medium yellow onion, finely chopped 

4 medium carrots, peeled and finely chopped 

1 bunch of Kale, leaves stripped off stems

2 stalks celery, finely chopped 

6 cloves garlic, minced

Option – 1 or 2 Parmigiano rinds

1 Leak

salt

Freshly ground black pepper

(8 -oz.) cans White Beans

1 (15-oz.) can diced tomatoes4 c. 

1 1/2 c.  ditalini pasta (or other small shape)

Freshly grated Parmesan, for garnish

Freshly chopped parsley, for garnish

We also pan fried gluten free bread (from a great bakery in Vancouver) in lactose free butter with rosemary, then dipped it in Balsalmic vinegar and olive oil.

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