Is it really Wednesday again already? I'm really not sure how a week at a time slips by! It must be the holiday rush.
I must apologize for lack of a picture with this post, I forgot to snap one. Now, if you wanted to see a picture of poinsettia's I could provide you many! I just finished running a poinsettia fundraiser and I've been up to my ears in plants.
OK, on to the recipe. I found this recipe in a summer copy of Family Circle. It has been on my list to try for a while now, I figured I couldn't go to wrong with this for my crowd. The night I planned on making it I was tied up so the hubs ended up throwing it together. He added more pasta than it called for and didn't up the liquid so it wasn't quite the soup it was supposed to be but it was still delicious. So delicious in fact my kids asked me if I'd make it again. That is a winning recipe in this house! It is perfect for a cold night like we've been having.
Ingredients:
2 Tbsp. extra-virgin olive oil
3 cloves of garlic, sliced
6 cups reduced-sodium veggie or chicken broth (I used chicken, it was what I had on hand)
1- 28 ounces can of crushed tomatoes
1 tsp Italian seasoning
1/2 tsp onion salt
1/4 tsp black pepper
half-pound ditalini or whole-wheat shells (I used ditalini)
2- 19 ounce cans of cannellini beans, drained and rinsed
1/2 cup shredded Parmesan cheese
Directions:
1. In large saucepan, heat olive oil over medium-high heat. Add garlic and coo for 1 minutes.
2. Stir in 6 cups broth, crushed tomatoes, onion salt, and pepper. Bring to a boil over high heat.
3. Stir in pasta. Reduce heat. Simmer, stirring occasionally for 10-11 minutes until pasta is tender.
4. Stir in cannellini beans. Cook 1 minutes or until beans are heated through.
5. Serve with shredded Parmesan.
Makes: 8 servings
Prep: 10 minutes
Cook: 13 minutes
I hope you enjoy!
I must apologize for lack of a picture with this post, I forgot to snap one. Now, if you wanted to see a picture of poinsettia's I could provide you many! I just finished running a poinsettia fundraiser and I've been up to my ears in plants.
OK, on to the recipe. I found this recipe in a summer copy of Family Circle. It has been on my list to try for a while now, I figured I couldn't go to wrong with this for my crowd. The night I planned on making it I was tied up so the hubs ended up throwing it together. He added more pasta than it called for and didn't up the liquid so it wasn't quite the soup it was supposed to be but it was still delicious. So delicious in fact my kids asked me if I'd make it again. That is a winning recipe in this house! It is perfect for a cold night like we've been having.
Ingredients:
2 Tbsp. extra-virgin olive oil
3 cloves of garlic, sliced
6 cups reduced-sodium veggie or chicken broth (I used chicken, it was what I had on hand)
1- 28 ounces can of crushed tomatoes
1 tsp Italian seasoning
1/2 tsp onion salt
1/4 tsp black pepper
half-pound ditalini or whole-wheat shells (I used ditalini)
2- 19 ounce cans of cannellini beans, drained and rinsed
1/2 cup shredded Parmesan cheese
Directions:
1. In large saucepan, heat olive oil over medium-high heat. Add garlic and coo for 1 minutes.
2. Stir in 6 cups broth, crushed tomatoes, onion salt, and pepper. Bring to a boil over high heat.
3. Stir in pasta. Reduce heat. Simmer, stirring occasionally for 10-11 minutes until pasta is tender.
4. Stir in cannellini beans. Cook 1 minutes or until beans are heated through.
5. Serve with shredded Parmesan.
Makes: 8 servings
Prep: 10 minutes
Cook: 13 minutes
I hope you enjoy!
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