It's Zuppa!

Winter is not my favorite season.  Usually, it's cold and damp...  that combination just makes one's bones ache.

However, there is one thing that I really like about winter...  It's soup season!  I love, love, love soup!

Tonight, I made Pasta y Fagioli.  It's an Italian soup that combines pasta and beans.  This was the first time I made it and it really turned out good.

Here's the recipe...

1 large sprig of fresh rosemary

6-8 sprigs of fresh thyme

1 bay leaf

Put the herbs in a piece of cheesecloth and secure closed with some kitchen twine.

6 cups of chicken stock
Leftover roasted chicken meat

In a large pot, heat at a simmer the 6 cups of chicken stock and add the herb package to it.  I use fresh made stock.

3 oz diced pancetta

Pasta y Fagioli Zuppa

1 large onion diced fine

1 stalk of celery, diced fine

1 carrot, sliced thin

2 cloves of garlic, minced

1 tbs olive oil

1 tbs butter

Heat the oil & butter in a saute pan.  Add the pancetta, garlic, carrot, celery, and onion.  Saute until tender and then add all to the chicken stock.

12 cherry tomatoes cut in half

1 can red kidney beans (drained & rinsed)

1 can white kidney beans (drained & rinsed)

After adding the saute'd vegetables, slice 12 or so cherry tomatoes in half and add to the pot.  Also add in the drained & rinsed beans.

Salt & pepper to taste.

About 8 minutes before serving, add 1 cup of pasta, such as elbows, bows, or ditali.  Cook until the pasta is el dente and serve with a dusting of Parmesan cheese and/or red pepper flakes or "naked"!

Enjoy!