Posted by: lifewithbs | February 13, 2011

Pasta e Fagiole + Lake Tahoe

Finally, something to write about! I have not been doing much cooking lately, sadly, due to lack of time and motivation. My sister sent me this recipe earlier in the week and it snapped me out of my no-cooking funk. Thank you, Emily!

Pasta e Fagioli

adapted from Food52

4 slices of bacon, chopped

1 small onion, chopped

3 cloves garlic, minced

2 small stalks celery, chopped

32 ounces low sodium chicken broth

1 can cannelini beans, rinsed and drained

1 can petite diced tomatoes

1 1/4 cup dry dittalini pasta

2 tablespoons fresh parsely, minced

grated Parmesan

Chop the bacon, onion, garlic and celery.

In a heavy saucepan, cook the bacon over moderate heat, stirring until crisp. Add the onion and garlic. Cook, stirring often, until the onion is soft and transparent.

Add the celery and chicken broth. Simmer, covered, for 5 minutes.

In a bowl, mash a third of the beans into a paste. Stir them into the soup, along with the remaining beans, the tomatoes, and the pasta.

Simmer the soup, covered, for 15 minutes, or until the pasta is al ente. Remove from the heat and let stand, still covered for five minutes.

Stir in the parsley and top with lots of Parmesan.

This soup was delicious, and perfect for a cold winter night. I was lucky enough to have Brett help me with this one (I think he was really hungry and wanted to make things go faster…) so the prep time went by fast. This would be easy to make for a weeknight meal, and in fact that’s what we did.

In other news, we just got back from a trip to Lake Tahoe! It was just beautiful there. Really, words and pictures can not express just how gorgeous this place is.

We stayed with Brett’s sister and brother-in-law at a resort in Nevada and had a great time. We spent two days snowboarding and the rest of the time shopping, eating, snowshoeing and enjoying the scenery.

View on the mountain

Mountains, lake, beach + snow

We spent a day driving around the lake, soaking up the view

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