Zuppe e Fagoli

Since it's been so cold (and snowy...ugh) lately, I wanted to make a big pot of soup that I could re-invent from night to night. I found this recipe in the Tuscan cookbook for a simple white bean soup. It had few ingredients, but was perfect as is (I served it with crepes - see next post). I took the leftovers the next night, added some more crushed tomatoes, stock, alphabet pasta, frozen mixed veggies, and chicken sausage - to make heartier soup.

Zuppe e Fagioli

2 c. dried cannellini beans, soaked overnight

1 ham hock (I used 1/4 c. diced ham)

2 celery stalks, minced

1 carrot, grated

1 onion, minced

1 lb. peeled and crushed plum tomatoes

6 c. chicken stock
Salt and pepper

1 tbsp. fresh minced sage

Sautee celery, carrot and onion in EVOO for 5 minutes over medium heat. Add remaining ingredients, bring to a simmer, cover and cook for 2 hours. Serve with parmesan cheese and crusty bread.