Parmesan Pasta Soup

Parmesan Pasta Soup

You hear all the time that simple is best and I’m pretty sure this Parmesan Pasta Soup proves it once and for all. See, this is a soup with just five ingredients (you can count that on one hand!) and yet it’s so comforting and delicious that you wouldn’t wish for a single thing more in it. It’s a light and brothy affair where the parmesan and garlic shine… and since parmesan and garlic are two of my very favorite things, I’m not complaining one bit.

Ingredients:
1/4 cup (1/2 stick) butter
5 garlic cloves, minced
32 oz chicken broth
1 1/2 cups ditalini pasta
1/2 cup parmesan, finely grated, plus more for serving
Kosher salt and freshly ground black pepper, to taste
Fresh parsley, minced, for serving

Directions:
In a large pot over medium heat, melt the butter. Add garlic and cook just until fragrant, about 30 seconds.

Add chicken broth and bring to a boil.

Add pasta and lower heat to a simmer. Cook until al dente, according to package instructions.

Stir in parmesan and season to taste with salt and pepper.

Serve with more freshly grated parmesan and a sprinkle of parsley, if desired, and enjoy!

Pasta E Fagioli

Pasta E Fagioli

Ingredients:
2 lbs. of ground beef
1 onion, chopped
3 carrots, chopped
4 stalks of celery, chopped
2 (28 ounce) cans diced tomato's, undrained
1 (16 ounce) can red kidney beans, drained and rinsed
1 (16 ounce) can white kidney beans, drained and rinsed
3 (10 ounce) cans of beef stock
3 tsp. oregano
2 tsp. pepper
5 tsp. parsley
1 tsp. tabasco sauce (optional)
1 (20 ounce) jar spaghetti sauce
8 ounces of pasta
Directions:
Put soaked beans in a large pot, add cold water to cover by at least 3 inches and bring to a boil. Lower the heat and simmer for 2 hours. Transfer half the beans to a food processor and process to a puree.
Heat oil in a large pot, add the sage and garlic and cook 2 minutes; do not burn the garlic. Add the bean puree and 61/4 cups of water; season generously with salt and pepper, and stir in the strained tomatoes. Add the whole beans. Bring to a boil, add the pasta, and cook until al dente, according to instructions on the package — cooked, but still a little chewy. Serve hot, cold or warm.

Per serving: 347 calories; 10 g fat; 1 g saturated fat; no cholesterol; 16 g protein; 51 g carbohydrate; 3 g sugar; 12 g fiber; 103 mg sodium; 100 mg calcium

Adapted from “The Silver Spoon”