Pasta E Fagioli

 Pasta E Fagioli

Prep:     6 hours – soak beans
Cook:    65 minutes
Makes:  6-8 servings


1 pound dried white beans, such as cannellini or navy beans
4 quarts low-sodium organic vegetable or chicken broth
2 bay leaves
2 tablespoons extra-virgin olive oil
1 large onion, minced
3 garlic cloves, minced
One 28-ounce can crushed tomatoes
4 celery ribs, with leaves, sliced
1 tablespoon dried oregano
1/4 cup coarsely chopped basil
1 pound whole wheat farfalle or penne noodles, cooked according to package directions
Salt and pepper

Soak the beans in cold water covered for 6 hours or overnight.

Discard the water, and cook the beans in the broth in a large pot with bay leaves until tender, about 45 minutes, skimming off any foam as it forms.

In a small skillet, heat the olive oil and saute the onion and garlic until fragrant and golden.  Add to the beans along with the crushed tomatoes and celery with leaves, and simmer for 5 minutes.  Skim foam as necessary.  Stir in the oregano, basil, and salt and pepper, to taste. 

Divide the cooked pasta among bowls and ladle in the soup.

Italian Sausage Soup

 Italian Sausage Soup

Prep:      20 minutes
Cook:     40 minutes
Makes:  6-8 servings


1 1/2 lbs. mild Italian sausage, cut into 1/2-inch slices
2 cloves garlic, minced or pressed
2 large onions, chopped
1 (28-oz.) can Italian seasoned tomatoes
3 cans beef broth
1 1/2 cups dry red wine (could use water)
1/2 teaspoon dry basil
3 tablespoons chopped parsley
1 medium bell pepper, seeded and chopped
2 medium zucchini, cut into 1/2-inch slices
3 cups dry pasta bow ties
Grated Parmesan cheese


Cook sausage in deep 5-quart saucepan over medium-high heat, stirring often until lightly browned.  Lift out sausage with slotted spoon and set aside.  Discard all but about 3 tablespoons of fat. 

Add onions and garlic; cook over medium heat until onions are tender, about 5 minutes.  Cut up tomatoes and add with their liquid to pan.  Add sausage, broth, wine and basil.  Bring to a boil, then reduce heat, cover and simmer 20 minutes.  Stir in parsley, bell pepper, zucchini and pasta.  Cover and simmer about 20 minutes longer, or until zucchini and pasta are done.

Garnish bowls of soup with cheese.

Amazing Lasagne

Amazing Lasagna

Prep:   60 minutes
Cook:  2 hours and 40 minutes
            Sauce – 2 hours
            Lasagna – 40 minutes
Cool:  10 minutes
Makes:  16 servings (2 lasagna’s)


2  15oz. cans of Italian style peeled tomatoes
4  8oz. or 2 16oz. cans of tomato sauce
4  tsp salt
3  tsp dried oregano
2  cups minced onions
2  minced garlic cloves
1/3  cup olive oil
2  lbs. ground beef or 2lbs. of Italian sausage or 1 lb. of each
1  lbs. lasagna noodles
3/4  to 1 lbs. of ricotta cheese
1/3  lbs.  mozzarella cheese
1/2  lbs. parmesan cheese (Grated)

The sauce maybe made the day before.

Combine in a large saucepan:
2 cans Italian style peeled tomatoes
4 8oz. cans of tomato sauce
2 tsp salt
3 tsp dried oregano
Start simmering these ingredients uncovered.

Saute until golden:
1/3 cup olive oil
2 cups minced onions
2 minced garlic cloves
Ground beef or sausage or both (All the meat)
2 tsp salt
Cook until meat is done or loses red color.

Add cooked meat to the tomato sauce mixture from above.
Simmer 2 hours or longer.

Prepare 1 lbs. of lasagna noodles by boiling…add 2 tbsp olive oil and salt to water.

Building the lasagna:
Use (2) 12 x 8 x 2 1/2 pans
3 Layers per pan

Put a thin layer of sauce in the bottom of the pans.
Next a layer of lasagna noodles…3 noodles side by side.
Then a layer of cheese…use a 1/6 of each type of cheese per layer (except parmesan cheese)
Repeat for each layer:
sauce, noodles, cheese

Final layer of noodles covered with sauce then 1/4 lbs. of parmesan cheese per pan

Bake @ 350 degrees for 40 minutes…Let cool 10 minutes
Serve with garlic bread and salad for an awesome lasagna experience!


Great Lasagna recipe

1 lb. Italian sausage
1 clove garlic, minced
1 T. whole basil
1 ½ tsp salt
2 6 oz cans tomato paste
2 eggs
3 cups fresh ricotta or cottage cheese, creamed
½ cup grated parmesan cheese
2 T. parsley flakes
1 tsp salt
½ tsp pepper
1 lb. mozzarella, sliced very thin
10 oz lasagna noodles

Brown meat slowly, spoon off excess fat
Add next 5 ingredients, simmer, uncovered
30 minutes stirring occasionally
Cook noodles in large amount of boiling salted water till tender
Drain and rinse
Beat eggs, add remaining ingredients except mozzarella
Layer half the noodles in 13 x 9 x 2 baking dish
Spread half the ricotta filling
Add half the mozzarella cheese and half the meat sauce
Bake at 375 for about 30 minutes
Let stand 10 minutes before serving
Or assemble early and refrigerate and bake for 45 minutes