Weathering Storms | Pasta e Fagioli (Fagioli Soup)

Our Holiday Guide will be delayed a week because of Hurricane Sandy but we have a lot of great products for you..so please stay tuned…for that.
To all our readers out there..hoping you made it through the storm safely and have all your electricity restored…
Storms and natural disasters  sometimes  force you to reflect on all the little special things in your life to be grateful for…if you were able to weather the storm with friends and family..be grateful …they are a special gift…and sometimes the powers above send us these types of events to make us appreciate the things that we already have..
“Storms make the oak grow deeper roots”.
By George Herbert, English Poet
Nothing warms the heart and soul like a pot of homemade soup…this is one of my favorites from The Basic Art of Italian Cooking: DaVinci Style
Pasta e Fagioli

1 pound (½ kilo) of dry cannelini, or ceci or speckled beans (soaked in water for 8 hours)
1 celery stalk
2 cloves garlic
1 handful fresh parsley chopped
1 small stalk of fresh rosemary
1 lb (½ kilo) Egg pasta-freshly made or dry-a short pasta or noodle
2 tablespoons extra virgin olive oil
¼ cup plain tomato sauce
Boil beans in abundant water with a stalk of rosemary and 2 cloves of garlic. Cook for one hour till beans are tender. Place in food processor with some of the cooking liquid to make a creamy liquid. Set aside.. place in large pot.
In a saute pan, place in olive oil, chopped celery, chopped parsley, saute for 2 minutes, add in tomato sauce . Boil for 3 minutes. Then add into bean mixture. Place over heat, when boiling place in pasta, cook pasta till al dente. Serve hot with a drizzle of live oil
*See you on November 20th at Williams-Sonoma in NYC< Lexington and 59th Sts,
For more recipes, get your copy of The Basic Art of Italian Cooking: Holidays and Special Occasions-2nd edition