Still Sweet and Salty

By Lori Bosch and daughter, Stephanie, Cachet Residents

Over the past five years many of you have sent me the kindest emails, your own favorite recipes, or requests for a certain dish. Hearing from you is always the most rewarding part of writing this recipe column. Recently, I got the sweetest email of thanks from Emily sharing that she looks forward to this column every month and that some of her favorite family recipes are the ones that I have shared. It just fills my heart with joy to think that I have made the smallest impact on any of your family dinners. Emily explained that she is a vegetarian, so she loves making the vegetarian recipes for herself and that she makes the meat and fish recipes for the rest of her family. I have forgotten how challenging it can be sometimes to meet the diverse diets and tastebuds for a large family now that I mainly just cook for myself and my husband – who always enjoys everything that I cook.

I have always wanted to try to make Pasta Fagioli Soup which is a traditional Italian soup with a tomato broth, vegetables, pasta and beans. One dish meals are my absolute favorite! After searching through a few recipe books, I think I came up with a delicious hearty and healthy Pasta Fagioli Soup that can be made with ground beef, or without any meat. It is loaded with beans (cannelloni, kidney, or your favorite canned bean) which provides protein for those who are vegetarian. A warm crusty loaf of ciabatta or baguette bread is the perfect accompaniment with this tasty soup. So, thank you Emily for being my inspiration this month… this one is for you. I am hoping that you can make this soup for yourself and then just add cooked ground beef for the rest of your family. Buon Appetito!

And always, always, always take the time to go out of your way to share what’s on your heart…you might just make someone’s day! We welcome your feedback, suggestions and recipe requests! Please feel free to email us at boschl@me.com.

Pasta Fagioli Soup

Prep time: 10 minutes Cook time: 45 minutes Servings: 6-8

INGREDIENTS:

• 2 tablespoons olive oil • 1 yellow onion, chopped • 3-4 carrots, chopped • 2-3 celery ribs with leaves, chopped • 3 garlic cloves (minced) • 4 cups vegetable broth • 1 28 ounce can diced Marzano tomatoes

• 15 ounce can cannelloni beans (drained & rinsed)

• 15 ounce can kidney beans (drained & rinsed) Optional - 1 ½ lbs. grass-fed ground beef • 1 cup uncooked pasta (ditalini, small shells or any short pasta) • Salt & pepper to taste • 2 tablespoons chopped parsley for garnish • 1 cup shredded parmesan cheese for topping

INSTRUCTIONS:

1. Chop all vegetables and set aside. 2. Heat olive oil in a soup pot on medium high heat. Add chopped onion and cook for 2 minutes until translucent, stirring constantly. Add celery and carrots and lightly saute’ for 2 more minutes. Add minced garlic and saute’ while stirring for 30 more seconds. 3. Add 3 cups of the vegetable broth to vegetables in pot and bring to a light boil on high heat. 4. Add can of tomatoes and bring to a boil on high heat. Reduce heat to medium, add lid to pot and simmer for 10-15 minutes 5. Add cans of beans and simmer for 10 more minutes on medium heat.

6. Optional: In a separate pan, brown ground beef on medium high for 5-10 minutes.

Drain any grease. Add one cup of vegetable broth, cover, and simmer on medium heat for 15 minutes until tender.

7. In a separate pot boil water and cook pasta according to directions on the label. Drain and set aside.

8. Add cooked pasta and ground beef (optional) to soup. 9. Season with salt and pepper and stir. 10. Serve in bowls and top with parsley and parmesan cheese.