- I am a very lucky woman with a husband and son who are smart, witty and entertaining. Our son, B, attended public school for two years, and then we embarked on a new adventure in the Fall of 2010 - homeschooling. We don't have all the answers, but we know B and this has been the best thing for him. I blog to preserve our stories and our memories, share recipes, vent and ramble on about our crazy, yet blessed, life. Would you care to follow along?
Thursday, June 6, 2013
Recipe - White Bean and Pasta Soup from Epicurious
White Bean and Pasta Soup from Epicurious.com was a hit with everyone - YEAH! As usual, I had to make changes. ;o) If you click on the link to the original recipe, you'll notice right off the bat that Epicurious' version is white and mine is brown. The recipe called for water but I needed more flavor than that to get my guys to eat it, so I used my fav vegetable stock. Instead of cooking my own beans, I drained and rinsed a can of cannellini beans. To get that garlic and sage flavor of the home-cooked beans they suggested starting with, I added a couple of cloves of minced garlic and some poultry seasoning before adding the stock, beans and tomato. Why poultry seasoning, you ask? I don't have sage in the house but sage is in poultry seasoning and, let's face it, the smell of poultry seasoning wafting through your kitchen just makes any day better. I didn't have green onion to top it with and I'm allergic to olive oil, so there was no drizzling of that. However, it was absolutely delicious and filling, I froze the leftovers for another meal and I highly recommend you give it a try.