I’m not sure if I am a true believer in “old wives tales”, the Farmer’s Almanac, or, for that matter, the weatherman. I will tell you this….
2. Johnson County, Kansas is home for thousands and thousands of Canada geese, and today they were all heading south. The sky was full of huge waving Vs as they were fleeing the area before the stuff hits the fan! (that’s what geese do….head south)
4. As for the weatherman, he is predicting yucky weather.
(Okay, I usually don’t pay very close attention to him, I think I'll stick with Mr. Wooly Worm.
All things considered, I think our beautiful autumn is over here in the Midwest! We may have snow by Sunday. I’m very glad I hung the wreath on the front door when it was in the mid-50s…the temperature is going to drop like a rock!
I suppose it is foolish to hope for a mild winter…they are very rare here in Kansas.
So, I am prepared to spend the winter close to home. I’ve moved into my studio here at home….I used to refer to that room as the kitchen! But I have found the aromas of a pot of simmering soup and bread baking is quite a creative stimulant. I love being in my kitchen, …cooking, baking and painting!
So, it seems fitting for a pot of Pasta e fagioli, or what you might call “pasta fazool”, to be filling my studio/kitchen with the aromas of this famous soup. I hope you enjoy the recipe! Stay warm!
Pasta e Fagioli
4 to 6 clove of crushed garlic
2 15oz cans of cannellini beans
2 150z cans of crushed tomatoes
1 onion chopped
1 tsp dried oregano
3 Tbls extra virgin olive oil
1/2 cup of Somerset Ridge Flyboy Red wine
1 box of elbow or ditalini pasta
Saute onions and garlic in a pot. Add the broth, wine and tomatoes and oregano. Bring to a boil.
Add beans and reduce heat and let simmer for around 15 minutes.
Add pasta and simmer for ten minutes, until done.
Cover and remove from heat and let it thicken up for around 30 minutes.
Serve with Flyboy Red wine and bread or nice toasted garlic bread.