Pasta e Fagioli

I have been craving soup lately.  I haven't had pasta e fagioli in a long time.  In fact, I made it so long ago that my husband doesn't remember ever eating it.  Maybe I just ordered it at a restaurant but I thought I had made it once a long time ago.  Anyway, this is Rachael Ray's take on Pasta e Fagioli.  I have to hand it to her.  She gets the spices just right.  We all liked it very much.  Yummo!

Pasta e Fagioli
by Rachael Ray

Ingredients:
2 tablespoons (2 turns around the pan) extra-virgin olive oil
1/8 pound (about 3 slices) pancetta, chopped
2 (4 to 6-inch) sprigs rosemary, left intact
1 (4 to 6-inch) sprig thyme with several sprigs on it, left intact
1 large fresh bay leaf or 2 dried bay leaves
1 medium onion, finely chopped
1 small carrot, finely chopped
4 large cloves garlic, chopped
Coarse salt and pepper
2 (15 ounce) cans cannellini beans (undrained)
1 cup canned tomato sauce or canned crushed tomatoes
2 cups water
1 quart chicken stock
1-1/2 cups ditalini pasta (dry)
Grated Parmigiana or Romano, for the table
Crusty bread, for mopping

Directions:

Heat a deep pot over medium high heat and add oil and pancetta.  Brown the pancetta bits lightly, and add herb stems, bay leaves, chopped vegetables, and garlic.  Season vegetables with salt and pepper.  Add beans, tomato sauce, water and stock to pot and raise heat to high.  Bring soup to a rapid boil and add pasta.  Reduce heat to medium and cook soup, stirring occasionally, 6 to 8 minutes or until pasta is cooked al dente.  Rosemary and thyme leaves will separate from stems as soup cooks.  Remove herb stems and bay leaves from soup and place pot on table on a trivet.  Let soup rest and begin to cool for a few minutes. Ladle soup into bowls and top with lots of grated cheese.  Pass crusty bread for bowl mopping.

Serves 6

Enjoy!

The Creative Cook

Chocolate Chip Banana Cake

I am going to apologize now for posting another recipe for a banana and chocolate item.  I guess I am in the minority because I like this flavor combination.  This particular cake has a very mild banana taste.  I didn't change anything in the recipe.

Chocolate Chip Banana Cake

3 cups flour
2-1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3 ripe bananas, mashed
1 cup butter, softened
1/4 cup heavy cream
1-1/2 cups sugar
4 eggs
1 tsp. vanilla
12 oz. pkg. chocolate chips


Preparation:

Preheat oven to 325 degrees F.  Spray a 12 cup bundt pan with non-stick spray containing flour and set aside.

In large bowl, combine all ingredients except chocolate chips.  Beat on medium speed for 2 minutes.  Stir in the chocolate chips by hand.  Pour batter into prepared pan.

Bake at 325 degrees F for 65-75 minutes or until cake is firm and begins to pull away from sides of pan.

Immediately set pan onto a dishtowel that has been soaked in water and gently wrung out, Let pan sit for 5 minutes, then turn out onto serving plate (this will make the cake come out of the pan without sticking).  Cool completely before serving.

This recipe is from about.com.

Enjoy!

The Creative Cook