Pasta E Fagioli

SERVES 8
PREP TIME: 15 minutes
TOTAL TIME: 50 minutes

This comforting Italian soup is best when made with authentic Parmesan and a full-flavored extra-virgin olive oil. Ditalini, orzo, and stellini are all small pastas that would work well in this soup.

• 4 ounces bacon (4 slices), chopped medium
• 1 onion, chopped fine
• 4 garlic cloves, minced
• 1 tablespoon minced fresh oregano or 1 teaspoon dried
• ½ teaspoon red pepper flakes
• 1 (28-ounce) can diced tomatoes
• 2 (15.5-ounce) cans cannellini beans, rinsed
• 3½ cups low-sodium chicken broth
• 2½ cups water 
• 8 ounces small-shaped pasta (1½ cups) (see note above)
• ¼ cup minced fresh parsley
• salt and pepper (to taste)
• 2 ounces Parmesan cheese, grated (1 cup)
• Extra-virgin olive oil (for serving)

1. Cook the bacon in a large Dutch oven over medium heat until crisp, about 8 minutes. Stir in the onion, garlic, oregano, and red pepper flakes. Cook until the onion is softened, about 5 minutes. Stir in the tomatoes with their juice, beans, broth, water, and 1 teaspoon salt. Bring to a simmer and cook for 10 minutes.

2. Stir in the pasta and cook until just slightly underdone. Off the heat, stir in the parsley and season with salt and pepper to taste. Sprinkle individual bowls with grated Parmesan and a drizzle of olive oil before serving.

To Make Ahead

This soup can be prepared through step 1, cooled, covered, and refrigerated for up to 2 days or frozen for up to 1 month. Reheat over low heat before proceeding with step 2.

Test Kitchen Tip: AVOIDING THE MUSH

Adding pasta to a simmering soup can be tricky, so we recommend that once you add the pasta to this soup, you watch it closely to make sure it doesn't overcook. The pasta will turn mushy and give the soup an unpleasant texture if simmered for too long.

Pecan Pie Bark

Ingredients:

• 15 graham crackers or enough to fit the baking sheet
• 1½ cups light brown sugar
• 1½ cups unsalted butter
• 2½ cups chopped pecans
• 1 teaspoon vanilla
• ¼ teaspoon salt

Directions:

1. Preheat over to 350° and line a baking sheet with foil or parchment paper.
2. Cover the pan in graham crackers.
3. Place butter, brown sugar, salt and pecans in a sauce pan. Warm over medium heat and bring to a soft boil. Constantly stir and cook for 2 minutes.
4. Remove from heat and stir in vanilla. Carefully spread the mixture over the graham crackers.
5. Bake for 10 minutes. Remove from the oven and let cool & break into pieces.

Creme De Menthe Cookie Truffles

Pampered Chef Creme De Menthe Cookie Truffles

15 creme filled chocolate mint sandwich cookies

2 oz cream cheese, softened

1 pkg creme de menthe chocolate candes (Andies Mints - 28 totals)

1/4 cup semi-sweet chocolate morsels

Need to fine tune process documentation

- mash up cookies

add cream cheese and mix together

melt Andies mints

dip cookie balls in melted mints

let set up

melt chocolate chips

drizzle over chocolate balls