Sunday, September 23, 2012

Soup to nuts, and a recipe

Energy returning, but trying to be careful to not overdo before my big Fall Feast next weekend.  WE had a big frost last night, so we will see what is left to salvage in the garden when it warms up a bit.

If you have anything not frozen left in your garden here is a recipe for a lovely fall soup, made by a mom and I thought other moms would like it too.  Courtesy of the Winnipeg Free Press and the Red River General Store and Monique Buckmaster.

Pasta e Fagioli, Red River Style

Here is the recipe for 16-month-old Rhys's favourite meal, courtesy his mom.
One bag of Nature's Pasta (lemon garlic) cooked al dente (about 7 minutes) in lightly salted boiling water.
Sauce:
60 ml (1/4 cup) of olive oil
One chopped medium cooking onion
4 cloves of minced garlic
1 large sweet pepper, seeded and chopped
6 to 8 kale leaves, torn into pieces
4 large, fresh tomatoes, blanched and crushed
1 handful of fresh basil leaves, coarsely chopped
250 ml (1 cup) of kidney beans (pre-soaked & cooked)
Salt and pepper to taste
Heat the pan (medium to medium high) and add the olive oil. When the oil is heated through, add the onion and sauté until soft. Add the garlic and peppers and cook until soft. Add the tomatoes and lower the heat to medium or medium low. Add the kale and kidney beans. When the mixture starts to bubble, add the salt and pepper. Turn it off and add the basil. Serve over the pasta

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