Friday, June 29, 2012

Pasta e Fagioli

Lunch at Cheesecake Factory with a non-cheesecake-loving friend.  A blessing in disguise...their apple crisp (of which we each only had a few bites!) is divine.  DIVINE.

The Phoenix Club...a German heritage club in Anaheim where tons of european soccer watching, wienerschnitzel eating, rowdy and passionate about their home team boys gather to watch the games.

My boys love to go and if Italy is playing I try and join's crazy loud and fun, though they get quiet when Italy wins.

I don't.


Supper on a warm evening when I had a whole 30 minutes to get supper on the table before the males in my house started to gnaw on the walls....forgive me for scheduling a 4:30 hair appointment, people.

BLT's with our very own tomatoes and a pot of pasta e fagioli, which made just enough for me to have a bowl for lunch today.  I keep looking at the it time yet?  It's THAT good.

I have an issue with See's 'I love you and can't live without you issue.'

It's 'a happy habit'...see?  The box says so and who am I to argue?


We sure do go through a lot of candles around these parts.  LOTS.  Behind the candles?  I dumpster dived a wooden pallet which I am going to use for a craft project.

Are you laughing at me yet...that guy that I like so much is.

I'm so not crafty, but...well, it's summertime and I am going to try.  Maybe.


It's Friday and I've crammed so much into this week already...this weekend is an engagement party, a drum corps show, lunch with a crowd of basketball boys  (here) and church.

And maybe, just maybe, a snooze in the warm summer sun.


Pasta e Fagioli

1/2 an onion, chopped
3 slices bacon, chopped
2 cloves garlic, smashed
a bay leaf and if you are feeling risqué, a sprig of rosemary
1 8oz can tomato sauce (or leave out for white sauce and add an extra cup of broth)
5 cups chicken broth (I used 5 C water and 5 bouillon cubes because that's what I had)
2 cans cannelini, great northern, pinto, cecci, any-kind-at-all (as long as they are white) beans,  drained and rinsed
1/2 lb small pasta
grated parmesan cheese, optional

Saute onion and bacon until onion is softened.  Add in garlic and cook for an another minute.  Add bay leaf (rosemary if using), tomato sauce, broth and beans...heat to boiling.  Stir in pasta and cook until pasta is al dente, 10 minutes or so.  Season with salt and pepper, if needed...will depend on how salty your broth is.  Serve with parmesan cheese sprinkled on top, if desired.

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