Pasta and Bean Soup ( Pasta E Fagioli) with Ham and Escarole

February 4th is National Homemade Soup Day and my dear Blogger friend,Michaela from Affair From The Heart Food Blog http://anaffairfromtheheart.blogspot.com/ is having a soup supper recipe round up. She was so kind to invite me to her virtual soup feast. This is the recipe that  I posted on Facebook . I had to post one of my favorite soups, Pasta Fagioli Soup ( Pasta Bean Soup). Some recipes for Pasta Fagioli simply include pasta and beans as the ingredients with garlic, but I like to add ham and Escarole to my Pasta Fagiloi soup. Seriously, I like to add lots of veggies to my soups, the more the merrier, I feel better knowing that my kids are getting at least one serving of  veggies, as teenagers, they are choosing to load up on carbs, so I try to have Protein and veggies for our dinner meal choice.One of my favorite hearty winter soups is this Pasta Fagioli Soup with Ham and Escarole.This is a whole -meal soup that draws its hearty peasant flavor from beans, onions, garlic, celery, carrots, ham, tiny pasta, and escarole. Freshly grated Parmesan cheese is a delicious addition over the soup. Being Italian, I like to make an assortment of Italian dishes, my favorite past time is reading cookbooks filled with authentic Italian recipes. I fell in love with this soup when I visited abroad in Lecce one summer. I was traveling with a fiend and we were on a super budget, probably $5 a day. Her mother was a massage therapist and traveled all over the world. My friend and I spent time in Rome and then we were going to Lecce to meet her mother. She had told us that her friend's were going on holiday and we could stay in their home. After traveling by boat then train, then hitching to Lecce, I felt like I was getting really run down, I started burning up with a fever, then I started shivering, I just wanted to lie down. We arrived at our new best friends home with open arms and brought to a huge guest room overlooking a vineyard, the sun was just starting to set, the golden orange glow lulled me into the king size bed draping with white down blankets and pillows. Our friends gave me a whole garlic head and told me to eat it, RAW. Worn down, I agreed, plus some other concoction that tasted like fuel oil, not that I have ever ingested fuel oil... I laid my head down and didn't get up for 24 hours. After awakening, I dragged my body outside to feel the sunshine on my face. I was brought an espresso and a bowl of the most amazing tasting soup, lovingly prepared by angels. One taste of the soup, I knew that all was right in my world. Even though I smelled like an Italian sausage, I could force a smile on my face and the word, " Gracie " dripped out from my lips. When I prepare Pasta Fagioli Soup, I am brought back to a remarkable summer spent in Europe. Eat every meal like it is your first! Abundanza! A Familia! Buon Appetito!!

In a 6 quart pan, combine dried beans and about 2 inches covering the water, bring to a boil. Continue boiling for 2 minutes, then remove from heat. Cover and let stand for 1 hour ( or if you prefer cover beans with the water and let stand overnight.)

Mince 3-4 cloves of garlic and saute in 1 tablespoon Olive Oil until soft and golden brown.

Add one chopped onion to the garlic. Saute until soft and translucent.

Hello beautiful garlic and onions, you know you are the star of the show.

Add chopped celery and carrots, saute for a couple minutes.

These are my basic ingredients for most soups that I make, they give such a great flavor for so many soup bases.

Place a ham bone in the pot with the beans. Cover with 8 cups of water.

Add garlic, onion, carrots and veggie mixture. Bring to a boil, then reduce heat to a simmer, covered, until beans are tender (2 to 21/2 hours). Lift out ham and discard bone; coarsely chop ham. Return ham to soup pot.

Saute 1 head of chopped Escarole, add  to soup pot.

Cook 1 pound Orzo in salted boiling water until pasta is aldente ( perfectly cooked but not overly soft, translated means, " to the tooth"), add to soup pot. Add one carton of chicken broth. Turn heat up to warm the soup.

I love listening to  "That's Amore" when making Pasta Fagiole Soup....Lyrics to That's Amore:
(In Napoli where love is king
When boy meets girl here's what they say)


When the moon hits you eye like a big pizza pie
That's amore
When the world seems to shine like you've had too much wine
That's amore
Bells will ring ting-a-ling-a-ling, ting-a-ling-a-ling
And you'll sing Vita Bella
Hearts will play tippy-tippy-tay, tippy-tippy-tay
Like a gay tarantella


When the stars make you drool just like a pasta fagiole
That's amore
When you dance down the street with a cloud at your feet
You're in love
When you walk down in a dream but you know you're not
Dreaming signore
Scuzza me, but you see, back in old Napoli
Lyrics www.allthelyrics.com/lyrics/dean_martin/
That's amore


When the moon hits you eye like a big pizza pie
That's amore
When the world seems to shine like you've had too much wine
That's amore
Bells will ring ting-a-ling-a-ling, ting-a-ling-a-ling
And you'll sing Vita Bella
Hearts will play tippy-tippy-tay, tippy-tippy-tay
Like a gay tarantella


When the stars make you drool just like a pasta fagiole
That's amore
When you dance down the street with a cloud at your feet
You're in love
When you walk down in a dream but you know you're not
Dreaming signore
Scuzza me, but you see, back in old Napoli
That's amore
Lucky fella


When the stars make you drool just like a pasta fagiole
That's amore
When you dance down the street with a cloud at your feet
You're in love
When you walk down in a dream but you know you're not
Dreaming signore
Scuzza me, but you see, back in old Napoli
That's amore, (amore)
That's amore!! Buon Apetito!! Enjoy Pasta Fagiole!! I love you Big Guy, Deano THAT'S AMORE YOUTUBE:http://www.youtube.com/watch?v=Iiajp9g3c8s

Slightly adapted from the  Sunset Italian Cooking Cookbook           This recipe has been linked up to these wonderful blogs!

Wonderful Greek Wedding Soup

I've watched the Rachael Ray show a couple hundred times and always say to myself, that recipe looks so great and easy, especially the 30 minute meals. I mean come on! She walks you through each step, holding your hand, it's gotta be easy. Right? Right! I was so inspired by www.tasteandtellblog.com. Deborah has been writing a post, " Saturday's with Rachael Ray". It has been a huge success! Her blog recipes were just in the most recent Rachael Ray Magazine. How great is that! So choosing a recipe for this blog was somewhat nerve wracking, I wanted to choose something really yummy that my family would love and something that would be simple enough that If I really liked it I would make it again. That's the trick for me. Delicious and Easy, make it over and over. Greek Wedding Soup- I also really like making meals using ingredients that I already have at home. I checked the ingredients for Greek Wedding Soup- I had everything except- ground beef-and since almost every time my husband goes Food Shopping- I kid you not, he picks up Feta Cheese, he has been doing this for years and years, that's a lot of feta cheese. But wait!! How could it be??? NO FETA CHEESE in the refrigerator----wait it must be, look, on the top, look on the side, look on the bottom. I really can't believe it, it's a living miracle that we don't have Feta Cheese. Okay- we do now!!!  To make this delicious hearty soup you will need: Chicken Broth, Lamb or Beef, Parsley, Breadcrumbs, Feta Cheese, Egg, Garlic, Oregano, Orzo Pasta, Lemon, Mint.

Pour two containers of Chicken Broth into a Soup Pot. Bring to a boil. Lower the heat and bring to a simmer.

In a bowl combine Beef, half of the parsley, breadcrumbs, feta cheese, egg, garlic and oregano.

For bread crumbs, I tore up small pieces of Rustic Panne Loaf  that was a couple days old.

Use a grater for the garlic. Tear or chop the leaves of the flat parsley.

Add pepper. Feta Cheese can be salty, so add salt to your liking.

The smell of the garlic makes you know this dish will be perfect.

Take off your jewelry and mix up the meat mixture with your hands, don't be scared, a spoon just doesn't work as well as  your gorgeous hands, that's the way Mama did it!

Roll up meat mixture into 1 inch balls. See the pretty parsley and garlic sticking out, push it back in the meatballs if you like!

Place the meatballs into the simmering chicken broth.

Pour in 1 cup of Orzo pasta.

Allow the meatballs and pasta to cook for 8 minutes. Put a lid on it, will you.

Add lemon peel, lemon juice, remaining parsley and mint.

The lemon and mint give this Greek Wedding Soup a delicious, fresh taste.

Soup is simmering.

Perfect! Stir in herbs and taste. As Rachael Ray says, YUM -O. This really is Yum - O if I say so myself.

Perfect soup- even if there isn't a wedding today, you'll feel Greek. Hubs said, "Wish I had married a Greek- could of had this all the time." My response," Next time Sweetie".

Ingredients:

• Two 32 ounce containers ( 8 cups) Chicken broth
• 3/4 pound ground lamb or beef
• 2/3 cup finely chopped flat- leaf parsley
• 1/3 cup bread crumbs
• 1/4 cup feta cheese
• 1 large egg
• 2 cloves garlic, grated or finely chopped
• Salt and pepper
• 1 cup Orzo Pasta
• Grated peel and juice of 1 Lemon
• 1/3 cup chopped mint leaves

Directions:

1. In a deep skillet or Dutch Oven ( I used a Soup Pot), bring chicken broth to a boil and then lower heat and bring to a simmer
2. Meanwhile, in a large bowl, combine meat, half of the parsley, breadcrumbs, feta, egg, garlic and oregano, season with salt and pepper. Form into 1 inch balls. Add to simmering chicken broth along with the Orzo and cook for 8 minutes. Stir in Lemon Peel, lemon juice, remaining parley and mint
3. This is a 30 minute Meal.
4. Makes 6 servings
5. Adapted from Every Day with Rachael Ray. 

This post has been linked up to:

1. www.tasteandtellblog.com 
2. Saturdays with Rachael Ray @ www.tasteandtellblog.com
3. www.everydaysisters.blogspot.com 
4.  
5.  
6. 

Easy One Pot Beef Stew

Easy One Pot Beef Stew. One pot meals are a this cook's dream. I really don't care for cleaning a lot of bowls and pots. One pot is enough to clean. With no cleaning to do, I have more time for eating and cooking! On this rainy, cloudy day, comfort food is number one on my list. Easy one pot beef stew is a perfect comfort meal. This is an easy meal that you can cook in the oven or slow cooker. It will be one of your favorites too. Serve with a chunk of French Bread or serve over egg noodles. Delicious!

Here's what you will be needing for yummy beef stew: Beef Chuck, Tomato Paste, Balsamic Vinegar, Flour, Salt and Pepper, Onions, Garlic, Potatoes, Carrots, Celery, Beef Stock, Water, Oregano, Rosemary, Thyme and flat leaf parsley.

Place beef, tomato paste, flour, salt and pepper in pot.

Chop onions into slices.

Cut potatoes into chunks

Cut carrots into chunks.

Cut celery into chunks.

Place vegetables and herbs into pot.

Fresh herbs and fresh veggies, make the perfect stew.

Pour in beef stock and water.

Stir up all ingredients for stew.

Make sure you have enough liquid to cover beef and vegetables.

Cook until meat is fork tender. About 2 1/2 -3  hours.

Ingredients

• 3 pounds Beef Chuck, trimmed of visible fat and cut into 1 1/2 -inch cubes
• 1/3 cup tomato paste
• 3 tablespoons Balsamic Vinegar
• 2 tablespoons flour
• Grey salt and fresh ground Pepper
• 1 pound medium onions ( about 2) cut into slices
• 1/2 pound Yukon Gold potatoes ( about 3) well scrubbed, cut into chunks
• 5 stalks celery with leaves, cut into chunks
• 1 pound carrots, well scrubbed, cut into chunks
• 6 garlic cloves smashed
• 4 cups water
• 2- 26 ounces low -sodium beef stock
• 4 sprigs oregano
• 2 sprigs rosemary
• 4 sprigs thyme
• 4 sprigs flat leaf parsley

Directions

1. Preheat oven to 350 F.
2. In an 11 quart roaster/ broiler pot, with a tight fitting lid, combine beef, tomato paste, vinegar, flour and salt and pepper. 
3. Add chopped vegetables and herbs, water and beef stock. 
4. Stir stew every 1/2 hour or so.
5. Cook for 2 1/2 - 3 hours or until meat is fork tender. 
6. If desired, season with salt and pepper. 
7. Remove herb stems.
8. Serve beef stew with crusty French Bread.

8 servings

Adapted from Martha Stewart Living


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