Tuscan Memories

While I was sitting waiting in the jury room exactly two weeks ago, I thumbed through LOTS of magazines. Magazines from 1986. The periodicals in the jury room are ancient. I reread of Brangelina’s twins births. How old are they now? If you have a room full of even semi-current magazines and don’t know what to do with them, may I suggest donating them to the Chatsworth Courthouse. Anywhoo, I came across a Pasta Fagioli recipe in a Family Circle and wanted to share it with you.

 This soup reminded me of a soup that Jay and I, along with a few friends, slurped on a cool early November afternoon in San Gimignano almost 9 years ago to the day. We were touring the fortress city on the last leg of our Italian vacation and took a break in a small restaurant and shared conversation over the most amazing, warm, regional bowl of loveliness. There is something about being so tired and hungry in a foreign country and appreciating the food like it’s your last meal.

This is a hearty, healthy holiday soup if there ever was such a thing.

{via}

Pasta Fagioli

2 tbsp EVOO

1 onion, diced

3 cloves garlic, minced

1-14.5 ounce can diced tomatoes with basil

2-14.5 ounce cans reduced sodium chicken broth

8 ounces {2 cups} small pasta shells

1 tsp Italian seasoning

1 bunch fresh kale, discard tough stems and chop

2 cans small white beans, rinsed and drained {I used cannellini}

1 tbsp tomato paste

1/2 tsp salt

1/4 tsp pepper

grated parmesan cheese for garnish

Cook onions and garlic in olive oil. Stir in tomatoes, broth and 3 cups water. Simmer over high heat, add pasta and Italian seasoning. Cook 5 minutes. Stir in kale. Cook 5 minutes. Reduce to medium heat. Stir in beans, tomato paste and salt & pepper. Heat through. Ladle into bowls and top with parmesan cheese. Serve with a nice big chuck of crusty bread for dunking if you’re not worried about carbs!

I cannot wait to make this again. I may add a touch more water. The leftovers were a little thick, but still delish. If you’re worried or turned off by the kale {aka salad bar decor} you could certainly substitute spinach. I would have done that, but there has been several spinach recalls in these parts and the kale sounded healthier…it cooks up nicely and looks a lot like spinach anyway!

*****

I love when a dish or meal brings back wonderful memories with wonderful friends.

What recipe does that for you?