Food Network Fool

About Me

Phoenix, Arizona, United States
The most important thing in my life is my family. I love my dear husband and 4 wonderful children (ages 11 through 18). I am a stay-at-home mom (my dream job!). Some of my favorite things to do include cooking (and eating!), photography, reading, piano, flute, watching my favorite TV shows, swimming, traveling, and most recently...using the rip stick with my kids. I would love to attend culinary school someday & fit my love of photography in with that somehow. My dream vacation is Italy - something I was recently blessed to experience! I'd love to return and see more of that beautiful and DELICIOUS country! My days are usually full of running kids to and from activities - scouts, sports, music and church. Sometimes I have to remind myself to breathe, but I absolutely LOVE my crazy life and the people I am lucky enough to share it with!

Thursday, June 24, 2010

PASTA E FAGIOLI (from Robin Miller Quick-Fix Meals)

THIS RECIPE IS MEANT TO BE USED IN CONJUNCTION WITH THREE OTHER MEALS (please see CHICKEN CACCIATORE WITH WILD MUSHROOMS in the "Entrees" section).

SERVES 4

This is Quick Fix comfort for any crazy weeknight. My version of this Italian winner boasts beans and tender pasta simmered in my well-seasoned cacciatore sauce. Serve the soup at the end of a long day and watch your stress melt away. The addition of ripe tomatoes adds a distinctly fresh taste, even when you use a "well-aged" container of cacciatore sauce out of the freezer! I like to serve this with a Caesar salad on the side (buy a Caesar salad kit from the produce aisle to save time).
••
2 cups leftover Cacciatore Sauce (see Entrees)
3 cups reduced-sodium vegetable or chicken broth
One 15-ounce can tomato puree
One 15-ounce can white beans, drained
1 cup ditalini pasta or elbow macaroni
1 cup diced fresh tomatoes
1/4 cup chopped fresh basil
1/4 cup grated Parmesan cheese, preferably freshly grated 

In a large saucepan, combine the cacciatore sauce, broth, and tomato puree. Set over high heat and bring to a boil. Add the beans and pasta, partially cover, and cook until the pasta is al dente, 6 to 8 minutes, stirring frequently.

Remove from the heat and stir in the tomatoes and basil. At this point, you can let cool to room temperature and refrigerate up to 3 days or freeze up to 3 months-there's no need to thaw before reheating it in a large saucepan over medium heat or in the microwave for 4 to 5 minutes on HIGH. Ladle the soup into bowls and top with the Parmesan just before serving.

Total Time: 11 to 13 minutes
PREP TIME: 5 MINUTES
ACTIVE COOKING TIME: 6-8 MINUTES

No comments:

Post a Comment