Blustery, cold, wet, windy. 68 Degrees. That's about as 'wintery' as it gets here in Arizona.
Yes, I know. 68 is not cold if you are from Minnesota. In fact, the Minnesotans down the street are probably in the swimming pool today. For us Arizona people, it's time to get out the flannel shirts and the sweaters and jackets. BBBRRRRRR!! Yes, I know you people from up north are laughing at me now but I dare you to come here next July. The sidewalk egg-fry contest on July 4 in Oatman Arizona didn't go to well this year: it was only 114 that day.
It's also time to get out the soup recipes. I've been wanting to make Pasta e Fagioli for a long time, and the recipe in the latest FIne Cooking reminded me that I had not yet kept that promise to myself.
Pasta e Fagioli
1/2 pound bacon, cut crosswise into 1/4-inch wide strips
2 red onions, diced
3 cloves garlic, minced
1 tsp fresh rosemary
2 qts low-sodium chicken broth
2 15oz cans Garbanzo beans, rinsed and drained
1 14oz can of petit-cut diced tomatoes
3 large carrots, peeled and sliced
3 celery ribs, sliced
1 cup small pasta
2 tsp red wine vinegar
1 cinnamon stick
In a large stockpot over low heat, cook the bacon until barely crisp. Remove the bacon from the pot, leaving the grease. Set the bacon aside. Add the onions and sautee until soft. Add the garlic and rosemary, stir and let cook for a minute or two.
Add the garbanzos, chicken broth, tomatoes, carrots, celery, cinnamon stick, and 1 cup water. Bring to a boil and then reduce to a simmer. Cook until the carrots are soft.
Meanwhile boil the pasta, drain. Add pasta and bacon to the soup. remove the cinnamon stick. Add the red wine vinegar.