Yesterday I told another man, not my husband, that I was in love with him. I told him in front of his wife. She laughed her head off. You see, this man was the husband of one of our patients. He had brought a platter of the most incredible cookies I have ever tasted for the staff on our floor. The cookies were so phenomenal that I went into the patient’s room (not my patient, by the way) to ask where they had gotten the cookies. The patient started giggling despite the obvious fact that she was in pain from her surgery and pointed to her husband, “He made them.”
“Oh my gosh! You made these?” I said. Then that’s when I told him that I was in love with him. He promised to share the recipe, so as soon as I get it I will share it here.
Obviously, the picture above is not a cookie. Obviously it is a bowl of soup. My husband, the man I really love, said that it is his second favorite soup. His first favorite soup is Zuppa Toscana.
Pasta Fagioli Soup
Recipe by Terri @ that’s some good cookin’
- 1 pound ground Italian sausage (I used mild)
- 4 strips bacon, diced
- 1 onion, chopped
- 2-3 cloves chopped fresh garlic
- 8 cups chicken broth
- 2 cups water
- 1 (28 ounce) can roasted, crushed tomatoes
- 2 (14 ounce) cans canellini beans
- 1 (10 ounce) box frozen, chopped spinach
- 1 (8 ounce) can tomato sauce
- 1/4 cup chopped fresh parsley or 1 tablespoon dry parsley
- 2 tablespoons chopped fresh basil leaves or 2 teaspoons dry crushed basil
- 1 teaspoon dry oregano
- 1 teaspoon salt, or to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- 1/8 teaspoon red pepper flakes
- 1 cup (approximately 5 ounces weight) salad pasta or small shells
- Heat a large stock pot over medium high heat. Add bacon and cook until bacon is lightly browned and fat has been rendered.
- Lower heat to medium. Add onions and garlic to bacon. Stir and cook for approximately one minute.
- Add the ground Italian sausage. Stir all together and cook until onions are translucent and sausage is no longer pink.
- Stir in the chicken broth, water, crushed tomatoes, beans, spinach (does not have to be thawed), oregano, salt, onion powder, garlic powder, black pepper, and red pepper flakes. (Do not add fresh herbs at this time.) Raise heat and bring soup to a boil. Once the soup is boiling, put the lid on the pot and lower the heat enough to keep the soup at a simmer for about thirty minutes.
- Stir in the fresh parsley, fresh basil, and the pasta. Bring soup back to a boil and cook until pasta is al dente. Serve with a sprinkle of fresh grated parmesan cheese, if desired.
For your educational entertainment I present to you the following: