Fresh organic veggies with Pasta fagioli

After another day working in Jannell’s garden, I came home with some squash, onion, onion flowers, garlic bulbs, lemon balm and chard.  Threw the squash, onion, onion flowers and garlic into a stir fry with pepper, soy and Hoisin, and even my little nephews liked the onion flowers.DSC01126

This was accompanied by Pasta Fagioli (pronounced Vajoule),  a recipe I got from one of my cousin’s ex-husband.  In a dutch oven, cook 6 large cloves of garlic, 2 quartered onions, 3 shredded carrots and 2 stalks of celery in 1/4 cup of olive oil to soften.  Add 4 cans of chicken broth, a ham bone with big ol’ chunks of ham still on it, 2 bay leaves and 2 cups of water, then bring to boil, lower heat and simmer for four hours or so (until the meat falls off the bone).  Skim the fat, shred the ham.  Add a can of tomato paste and an 8 oz. can of tomato sauce along with 16 ozs. of Cannellini beans.  Keep cooking over low heat while preparing 1/2 lb. of Ditalini pasta.  Put the sauce over the pasta and cover with grated Romano Pecorino.  Best served with bread.

Damn tasty.

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