An easy pasta fagioli recipe that will impress your family and friends.
A good friend of ours brought this soup to us shortly after the birth of our first child. It's very hearty, simple to make, and has a wonderful flavor. An alternate method to prepare this soup is to mix all the ingredients in a slow cooker and cook on low for 5 hours.
An American favorite for years. It's great with Cuban bread. You can make individual bowls with Cuban bread, just cut out the center!
This excellent minestrone is cheap and easy to make. This classic soup of cannellini beans is flavored with rosemary and basil.
This soup is similar to minestrone, but uses beans instead of pasta.
When you want a Chili that is full of heat and taste that will leave you with a sweat filled forehead and a red face, but leave you craving for more, this is what you'll want to go for.
Let the taste of Brazil simmer in your home all day. When you're ready, spoon out this hot, hearty stew and count down the days till Festival.
Feed a football team with this muscular soup, thick with meat, veggies and pasta.
Want something more hearty than the soup, and a lot faster to make? This is great! All the flavor and so much more filling! Kids love it. It's made from the stuff you probably already have in your pantry, too.
Pasta, beans and vegetables in ham stock. In addition to the ham, you can add Italian ham, smoked Italian sausage , Genoa salami, sopresatta – also try pepperoni for more zip.
The name is only half the story! I take al dente farfalle (bowties cooked just right), add some artichoke hearts and cannellini (white) beans, and toss the whole thing in butter and sautéed garlic. Delicious!
This is not an instant meal, but since no canned or "quickie" style meal has ever graced my table, I offer this one. It is done using traditional methods, but is well worth the time spent in preparation. You've never tasted anything like this, unless you've eaten red beans and rice along the Lafouche Bayou, in a town called LaRose, LA, that is. When all is ready, put a large scoop of rice in the bottom of a bowl, cover with red beans, butter some bread and crack your favorite beverage.
This chili is a spicy, chunky dish with lots of taste and a great depth of flavor that will knock your socks off. The avocado tames the heat.
Okay, here's the tailgating plan. Make this big pot of chili one night late in the week, then let it sit in the fridge until game day. The flavors will mesh together like linemen on a perfectly-called draw play, and you'll be the one hearing the fans' cheers.
Everyone thinks of Texas when they think of Chili, but we eat lots of it up here in Minnesota where it's cold 9 months out of the year. I like this version because you don't have to do much measuring and it sticks to your ribs real good.