“Pasta e Fagioli”, Sausage and Bean soup with Pasta

Fall is here and what is better then a hot bowl of soup on a chilly night.. Tonight is not so chilly, but I bet it will taste just as good..  I found this recipe on Pintrest on the blog “The Italian Dish”.. I can’t wait to add some cheese and eat this up!! HAPPY FALL EVERYONE!!!

 

Ingredients:

  • 1 cup dried cannellini or cellini beans or 1 15-ounce can of any beans you like, drained
  • 1 pound ground sausage, turkey or pork
  • 1/2 medium onion, diced
  • 1/2 medium carrot, diced
  • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 15-ounce can diced tomatoes
  • 6 to 8 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • salt and pepper
  • 1 cup ditalini pasta, or any small pasta
  • grated Parmigiano Reggiano cheese

Instructions:

If using dried beans, place them in a pot, cover with cold water and let soak for several hours or overnight. Drain.

In a large pot, brown the sausage. Remove from pot. If there is a lot of fat left in the pot, pour this out but do not wipe out pot. Add onion, carrot and olive oil and saute for 2-3 minutes until soft. Add garlic and saute about a minute more. Add the tomatoes, 6 cups of the chicken broth, thyme, bay leaf, some salt and pepper, the drained beans and the sausage and cover the pot. Cook for an hour over low heat, at a gentle simmer.

If using dried beans, check for doneness at this point. (If using canned beans, add the pasta now.) If the beans are not soft enough, cover the pot again and cook for another 30 minutes or until the beans are soft. Add the pasta and cook, uncovered, until the pasta is tender. Check the seasoning and add more salt and pepper to taste. If the soup is too thick for your liking, you can add more chicken broth.

Serve with grated cheese on top and an extra drizzle of olive oil.

Variation: You can add a couple of handfuls of fresh chopped greens like spinach, chard, etc. for the last 15 or 20 minutes of cooking time if you like.

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Crock pot Beef and Broccoli

So wanted to keep supper tonight simple, so here you go 🙂

Crock Pot Beef and Broccoli

Ingredients
1 pound boneless beef chuck roast, sliced into thin strips
1 cup beef consumme
1/2 cup soy sauce
1/3 cup brown sugar
1 tablespoon sesame oil
3 garlic cloves, minced
2 tablespoons cornstarch
2 tablespoons sauce from the crock pot after being cooked
Fresh broccoli florets (as many as desired)
Hot cooked rice

Directions
1. Place beef in a crock pot.
2. In a small bowl, combine consomme, soy sauce, brown sugar, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.
3. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine.
4. Add broccoli to the crock pot. Stir to combine.
5. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).
6. Serve over hot cooked rice.

~Compliment is BS Recipes~

Teriyaki Chicken Fried Rice

Fried rice is something that is easy to throw together and it also helps clean out the veggies that you have left before grocery day..
Teriyaki sauce is easy to buy at the store, but it is full of sodium and that is not very good for you heart.. This recipe is simple to make and mostly everyone has these ingredients in their pantry..  Have fun with it 🙂

Cooked rice, cooled
Veggies of you choice chopped
Cooked chicken, diced

Sauce
1/4 c brown sugar
1/4c soy sauce
1/4 water
3tbsp ketchup
2 garlic cloves, minced

You can either use cooked chicken or cook up some chicken breast.. Saute the veggies, until your likeness, and add the rice.. Mix all together, then add the sauce.. Cook until well blended and serve.

Creamy Orzo with Asparagus & Parmesan

I was looking for a recipe for Orzo, besides a cold salad and I found this one.. It is a perfect side to any meat and it is very tasty.. Thank you to Sugar & Spice by Celeste 🙂
Creamy Orzo with Asparagus & Parmesan

Ingredients:

1 cup orzo
1 cup asparagus, cut into 1 inch pieces
1 tbsp butter or margarine
1/4 to 1/2 cup cream
1/4 cup grated parmesan cheese
Salt & Pepper, to taste

 

Directions:
Bring a large sauce pan of water (filled about halfway) to a boil over medium heat. Cook the orzo until tender, about 10 minutes.

After the orzo has been cooking for about 5 minutes, add the asparagus to the same pot (this will allow the orzo and asparagus to cook in the same pot and keep the clean-up to a minimum!).

Once the orzo and asaparagus are cooked and tender, drain and return to the pot.

Quickly add the parmesan cheese and butter. Stir thoroughly, allowing both the cheese and butter to melt. Slowly add the cream to the mixture, while stirring. Continue to stir and add cream until you reach your desired consistency.

Season with salt and pepper.