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Pasta Fagioli - Garden Seeds and Honey Bees

Pasta Fagioli

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*4 tablespoons Extra Light Olive Oil

*1 tablespoon Butter

*1 medium Red Onion, chopped

*2 Carrots, peeled, diced small

*3 Celery Stalks, diced very small

*1 medium Zucchini cut in half lengthwise, cut small

*2 Cloves Garlic, pressed or minced

*1/8 teaspoon Red Pepper Flakes

*1 tablespoon Italian Seasoning or 1 teaspoon dried Basil, 1 teaspoon Oregano, 1/2 teaspoon thyme

*1/4 teaspoon freshly ground Black Pepper, or to taste

*1 Sweet Potato, diced small

*1 32 ounces Chicken Stock, a little more if needed

*1 small can tomato paste

*1 small can tomato sauce or 8 ounces V8 Juice

*1 14.5 ounces diced Italian Tomatoes

*1 15 ounce can Cannellini Beans or Great Northern Beans or Red Pinto Beans, drained and rinsed

*1 cup Ditalini Pasta, or any small pasta, shells, elbow or a mix of them

*Sea Salt, to taste

*1/2 cup finely grated Parmesan (Parmigiano-Regiano) or Fontina

*Garnish with a sprinkle of chopped Parsley

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*Note: If you happen to have the end of the Parmigiano-Reggiano that you would usually discard, place it into the Pasta Fagioli while cooking and remove from soup before serving.

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Options: Spinach or chopped Kale add at the end of cooking

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In a skillet, heat olive oil butter. Add the following each of them added 1-2 minutes apart starting with: Onions, Carrots, Celery, Zucchini and garlic.

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Mix in the Italian seasoning, red pepper flakes and fresh ground black pepper into the sautéed mixture heated to bring out flavors in spices, about 1 minute.

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Place the above sautéed mixture into a stock pot.

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In the skillet you sautéed the above mixture, heat and add about 1 cup of the chicken stalk and diced sweet potatoes on medium-low heat. Let the sweet potatoes cook about 3 minutes and then add the tomato paste and ding more chicken stock if needed cook just until bubbly and add to the stock pot.

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In the stalk pot add the remains chicken stalk, diced tomatoes and tomato sauce and to a boil. Then add the pasta.

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Simmer the Pasta Fagioli for 15-20 minutes, stirring every 5 minutes. Then add rinsed beans.

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When serving soup top individual bowls with cheese of your choice. Enjoy!

Pasta Fagioli

Enjoy!

Lindy

Hominy Red Pepper Casserole - Gardenseedsandhoneybees

Hominy Red Pepper Casserole

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*1/2 cup yellow or red Onion, Chopped

*1 Red Pepper, chopped (no substitute)

*2 tablespoons Extra Light Olive Oil, optional if you don’t use bacon grease

*Pam cooking Spray

*8 slices crispy Cooked Bacon, chopped can used pre-cooked

*2 cans 15.5 ounce cans Hominy, we used white

*1/2 cup Heavy Cream

*1/2 cup 2 percent Milk

*Sea Salt and Fresh Ground Black Pepper, to taste

*Favorite Hot Sauce, to taste, we like Frank’s

*1/2 cup Pepper Jack Cheese, freshly grated, reserve some for topping

*1/2 cup mild Cheddar, freshly grated, reserve some for topping

*1/2 cup Plain Bread Crumbs, for crunch not optional, topping

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Directions:

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In a Skillet, cook the bacon on medium heat and remove and place cooked bacon on paper towels, drain most of the bacon grease from skillet. Add to the skillet the onions and red peppers and saute until tender. Use olive oil to saute onions and red peppers if using pre-cooked bacon.

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Add to the sautéed vegetables: Chopped bacon, hominy, cream-milk, most of the grated cheese, hot sauce and salt and pepper.

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In a Cooking sprayed 8-9 inch casserole dish, add the above mixture and top with remaining cheese and bread crumbs or if you prefer to leave in the cast iron skillet and bake the casserole in the oven.

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In a pre-heated 375* oven bake for 20 minutes or until bubbly. Remove from the oven and allow to rest 10-15 minutes before serving.

Recipe adapted from Food Network Ree Drummond Hominy Casserole

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