01/21/16 - 1:30PM- Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN hosts Joseph Cooper and Bonnie Berman interview Richard Campbell, Fairchild Garden Director of Horticulture. He talks about the festival and give a thumbnail sketch of what it takes to grow and refine chocolate. Fairchild Garden Chocolate Festival Jan 22, 23, 24. In studio: Chef Allen Susser. He gives us his secrets for choosing, tasting and cooking with chocolate. He will be giving a chocolate cooking demonstration at the festival.
Pasta and Bean Soup (Pasta e Fagioli) – a quick soup for a chilly evening
Known as Pasta e Fagioli, this soup may be one of Italy’s most famous soups. The combination of pasta and beans is heart-warming, and can be served for two or a crowd. It’s perfect to serve to friends during Super Bowl. Leave the pot on the stove for everyone to help themselves.
In Italy they use the last bits of pasta left in various opened boxes – a great way to use up the leftover pasta. This recipe calls for acini di pepe is a small round pasta used mostly for soups. Any type of small pasta can be used for this recipe.
Recipes
PASTA AND BEAN SOUP (PASTA e FAGIOLI
1 1/2-cups rinsed and drained cannellini beans
2 cups canned, no-salt-added, whole tomatoes including the juice
1 cup sliced celery
1 teaspoon minced garlic
2 cups non-fat, low-sodium chicken broth
1 cup water
2 tablespoons olive oil
1/4 cup acini di pepe pasta
1/2 cup fresh basil
Salt and pepper
4 tablespoons grated Parmesan cheese
Place beans, tomatoes and their liquid, celery and garlic in a large saucepan. Add the chicken broth and water. Bring to a boil, breaking up the tomatoes with the edge of a spoon. Cover, lower the heat to medium and simmer 10 minutes. Add the oil and pasta and return to a boil. Boil, uncovered, for about 8 minutes or until pasta is cooked. Add the basil and salt and pepper to taste. Serve the soup in bowls and pass the Parmesan to sprinkle on top. Makes 2 servings.
ITALIAN LETTUCE SALAD
2 cups washed, ready-to-eat Italian-style salad
2 tablespoons reduced-fat oil and vinegar dressing
Place salad in a bowl and toss with the dressing. Makes 2 servings.
Nutrition Information
PASTA AND BEAN SOUP (PASTA e FAGIOLI):Per serving: 538 calories (30 percent from fat), 17.9 g fat (4.0 g saturated, 11.0 g monounsaturated), 8 mg cholesterol, 26.8 g protein, 71.6 g carbohydrates, 13.9 g fiber, 805 mg sodium. ITALIAN LETTUCE SALAD:Per serving: 19 calories (52 percent from fat), 1.1 g fat (0.1 g saturated, 0.3 g monounsaturated), 1 mg cholesterol, 0.7 g protein, 2.2 g carbohydrates, 1.0 g fiber, 8 mg sodium.
Shopping List
To buy:1 can cannellini beans, 1 large can no-salt-added, whole tomatoes, 1 can non-fat, low-sodium chicken broth, 1 bunch celery, 1 package acini di pepe pasta, 1 bunch basil, 1 bag ready-to-eat Italian-style salad and 1 small piece Parmesan cheese.
Staples: olive oil, reduced-fat oil and vinegar dressing, minced garlic, salt and black peppercorns.
Helpful Hints
- If making the soup in advance, leave the pasta out and add it 10 minutes before serving to finish cooking.
- To make this a vegetarian dinner, substitute vegetable broth for the chicken broth.
- Canned Great Northern beans can be used instead of cannellini beans.
- Two crushed garlic cloves can be used instead of bought minced garlic.
Countdown:
- Make soup.
- While soup cooks, assemble salad.
Copyright © Linda Gassenheimer
Linda Gassenheimer is the author of 20 books including her newest, The Flavors of the Florida Keys and Fast and Flavorful: Great Diabetes Meals from Market to Table. Follow Linda on Twitter: @LGassenheimer, Facebook: Linda Gassenheimer
