This version of Pasta y Fagioli is simple and hearty. My secret weapon was my cousin’s Italian herb mix (she grows her own herbs and dries them for Christmas presents). Instead of using spicy Italian sausage, you can opt for pancetta (if you want to live it up), mild italian sausage, or even chicken sausage. I like it best with a combination of spicy and mild sausage. I serve it with warm Italian bread for dipping in the soup. You can also assemble the soup and cooked it in a crockpot for 4-6 hours. I often do this during the work week, so I have a great meal to come home to.

You will need:

• 2 tablespoons olive oil, divided
• 1 pound mild or spicy Italian sausage, casing removed
• 4 cloves garlic, minced
• 1 onion, diced
• 2-3 carrots, peeled and diced
• 2 stalks celery, diced
• 4 cups chicken broth (I used reduced sodium. If you use regular, adjust your salt
• 1 (15-ounce) can crushed tomatoes
• 1 (15-ounce) can diced tomatoes
• 2 teaspoons dried basil
• 1-2 teaspoons dried oregano
• 3/4 teaspoon dried thyme
• 3/4 tsp Kosher salt and 1/2 tsp freshly ground black pepper, to taste. I also add 1/4 tsp crushed red pepper if I am using mild sausage.
• 1 (15-ounce) can red kidney beans, drained and rinsed
• 1 (15-ounce) can Cannellini beans, drained and rinsed
• Cooked pasta to add to the soup (i.e. macaroni, ruffles, fusilli)

Slow cooker Instructions:

• On the stovetop, Cook pasta according to package instructions in salted water; drain well and set aside.
• Heat 1 tablespoon olive oil in a sauce pan over medium heat. Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and put in the slow cooker.
• Add remaining 1 tablespoon oil to the stockpot. Stir in garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Add to the slow cooker.
• In the slow cooker, add chicken broth, crushed tomatoes, diced tomatoes, basil, oregano, thyme, beans, 1/2 cup water; season with salt and pepper, to taste. Cook for 4 hours.
• Top with parmesan cheese and serve over a cup of pasta.

Stove top Instructions:

• Heat 1 tablespoon olive oil in a large stockpot or over medium heat. Add Italian sausage to the skillet and cook until browned, about 5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and set aside.
• Add remaining 1 tablespoon oil to the stockpot. Stir in garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 4-5 minutes.
• Add chicken broth, crushed tomatoes, diced tomatoes, basil, oregano, thyme, drained Italian sausage and 1/2 cup water; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, covered, until vegetables are tender, about 10-15 minutes. Allow the soup to simmer for longer, so the flavor will deepen and improve – around an hour.
• On the stovetop, Cook pasta according to package instructions in salted water; drain well and set aside.
• Top with parmesan cheese and serve over a cup of pasta.

Risotto is one of my all-time favorite comfort foods. For a long time I was scared to make it homemade because I heard it wasvery labor intensive. But I find if you prepare correctly, it’s really not that bad and very much worth it. The recipe below makes enough for 6 people. I served it with some crusty French bread because we love our carbs and it’s perfect for sopping up extra grains.

You can make this vegetarian or throw in a variety of protein.

You will need:

• Arborio rice – 2 cups
• 1/2 cup minced white onion
• Olive oil, 2-3 tbs
• Unsalted butter , 5-6 tbs
• Garlic – 1-2 cloves, minced
• 1/3 – 1/2 cup Dry white wine or vermouth
• 6 cups Chicken broth
• Sea salt and pepper – to taste
• Chicken breast, cut into small pieces
• Shrimp
• One link – Italian chicken sausage (regular Italian sausage or pancetta will do)
• Frozen peas – handful
• Fresh grated Parmesan-about a 1/4 cup
• *fresh herbs, if available
• Large pan (I prefer my cast iron skillet)
• Saucepan for broth
• Pan for cooking the protein

Mincing the onions

Steps:

1. Important! Heat chicken broth in a saucepan and have a ladle ready. As you cook the risotto, you will need to spoon hot chicken broth into the rice. Keep it on low to maintain the heat
2. heat 1-2 tsp of oil in a pan. Add the proteins of your choice and season with garlic, pepper and salt. Add the peas during the last few minutes of cooking. Drain and set aside.
3. In a large pan, Melt 2-tbs of butter and 2 tbs of olive oil.
4. Add the onions and cook for a few minutes until they are translucent.
5. Add the rice and coat the grains with oil for about one minute or so until they are clear.
6. Add the wine, stirring the grains around until the liquid disappears.
7. For about 15 to 20 minutes, add one ladle full of broth at a time stirring the grains around until the liquid evaporates. The rice will become starchy and creamy. Season with salt and pepper
8. Use a taste test to determine the doneness. Most Italians prefer to have a tiny bit of bite.
9. In the end, add the Parmesan and several tablespoons of butter to the Risotto without stirring it in. Put a lid on the pan and let it sit for 3 to 4 minutes. Then lift the lid and stir in the melted butter and cheese. Add in the proteins that you want at this time. You can also sprinkle in a little bit of fresh parsley or another herb of your choice for color. Enjoy!