There is nothing better on a rainy or snowy day than a big bowl of soup or my new favorite pasta dish. Comfort foods that are healthy, satifying and delicious are not hard to make. Add a thick slice of your favorite whole grain artisan bread and a either a salad or another new favorite vegetable as an appetizer and you are set to go.
I have become a bit obsessed lately with Italian foods, shopping often at our local Italian market. Probably has something to do with the two books I finished this fall; “Bella Tuscany” and “Under the Tuscan Sun” written by Francis Mayes:)
I can spend hours perusing the aisles for olive oil, balsamic vinegar, all shapes and sizes of pasta, fresh olives and the huge variety of quality cheese perfect for garnishing pasta dishes.
I stumbled on a pasta and beans recipe that is the perfect comfort food. I hope you enjoy it.
Pasta Fazool (serves 4-6)
1 tbsp olive oil for cooking
1 medium onion, chopped
2 garlic cloves, minced
1-2 carrots scrubbed and chopped
1 celery stalk, chopped
1 cup cooked cannellini beans or 1 tin (19oz-398ml) cannellini beans or pinto beans
2 cups vegetable or chicken broth (low sodium)
14oz or 398 ml tin diced tomatoes
½ tsp Italian seasoning or dried oregano
½ cup dry small pasta (shells or orecchiette)
Grated parmesan or romano cheese to garnish
Fresh ground pepper.
In a medium pot heat the olive oil of medium heat and sauté the onion, garlic, carrot and celery until soft, about 5 minutes.
Drain and rinse the beans and add to the pot along with the stock, tomatoes and oregano. Simmer for about 10 minutes with the lid on.
Add the pasta and simmer for another 10 minutes or more until the pasta is tender. If the mixture is too thick add a little extra stock or water. It should be thick but soupy. Season with pepper and grated cheese and serve hot.
I served it this week with roasted brussel sprouts as an appetizer. These used to be my husband’s most hated vegetable and much to my disbelief and even his own we almost have to “count” them out now to be fair.:) I wash and cut in half about a half pound of brussel sprouts. Toss them in a tbsp of olive oil, 1 tbsp nutritional yeast and fresh ground pepper. I then roast them in our toaster oven at 400 degrees for about 20 minutes. Then top them with some freshly grated parmesan or romano cheese and eat hot. I dare you to try it!