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Sounds delightful! You are ahead of us, we are supposed to be in the eighties today :-(. I’m not complaining though, the summer was so mild that a little bit more of it is okay. But I do love fall!

I made pasta e fagioli the other day, just because it is October. My face was sweating after eating it, LOL! My arms are finally feeling good enough to do a little cooking. And that is one thing I really missed, is beans and pasta. I don’t see how anyone can stand eating TV dinners and hamburger helper. That’s about the extent of my husband’s cooking.

Yum, sweaty face and all. LOL

Adding it to my list of soups to cook.

Pasta e Fagioli

Rated as 4.65 out of 5 Stars

Recipe By:CORWYNN DARKHOLME
“Rich and savory, a wonderful soup, it can be a meal in itself, serve with garlic toast, its great!”
Ingredients

2 tablespoons olive oil
1 cup chopped onion
3 cloves garlic, minced
2 (14.5 ounce) cans stewed tomatoes
3 cups low-sodium chicken broth

1 (15 ounce) can cannellini beans
1/4 cup chopped fresh parsley
1 teaspoon dried basil leaves
1/4 teaspoon ground black pepper
1/4 pound seashell pasta

Directions

Heat oil in 4-quart Dutch oven over medium heat until hot. Add onion and garlic and cook for 5 minutes or until onion is tender.
Add undrained tomatoes, undrained cannellini beans, chicken broth, parsley, basil and pepper to Dutch oven and bring to a boil over high heat, stirring occasionally. Let boil for approximately 1 minute and then let simmer for 10 minutes, covered.
Add pasta to Dutch oven and simmer approximately 10 to 12 minutes or until pasta is tender. Serve immediately and enjoy.

Is this close to your recipe? I’m sure yours is better, got this one off the net.

So HAPPY your arms are getting better.

After a steady diet of TV Dinners and Hamburger Helper you deserve a Medal but it was sweet of him to even cook that.