Trends & Friends: Autumn’s Recipes

Autumn Bollinger is back to tell us about ways we can make hot and cold pasta using ingredients you have around the house and some canned goods.
bollinger, shows us how to make cold and hot paste e fagioli… cold and hot paste e fagioli ingredients: 3 cups vegetable stock 1 cup whole grain pasta (ex: elbow or ditalini) 1 can cannellini or white kidney bean (drained and rinsed) 12oz whole tomatoes, chopped 1tbsp olive oil 1 onion, chopped 3 garlic cloves, minced 1 stalk celery 1 large carrot, thinly sliced 1 tbsp dried basil 1 tbsp dried oregano dash of thyme dash of rosemary cup parmesan salt and pepper to taste fresh parsley for garnish directions: 1. in a large stock pot, heat olive oil over medium and add in celery, carrots, onion, garlic, and herbs. cook for 2-3 minutes to release flavors 2. add vegetable stick and tomatoes (with juice) and bring to a soft boil 3. reduce heat and simmer for 30 minutes 4. add beans and pasta to stock pt and simmer for 6-8 minutes (or until pasta is tender) 5. salt and pepper to taste 6. serve



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