Okay, I’ll be honest. It’s really a recipe from Wynter. Silas is very tight lipped where his recipes are concerned. If you’ve finished Restoration, you’ll know that Pasta e fagioli is Silas’s most favorite meal. Here, Wynter shares her way to Silas’s heart and tummy 🙂
1 medium onion, diced
2 stalks celery, diced
4 fat cloves garlic, minced
1 leek, green end removed, quartered and sliced thin
4 large carrots, peeled, quartered and sliced thin
1 medium zucchini, quartered and sliced
5-6 oz (1/2 a bag) frozen spinach, thawed
2 quarts vegetable broth
1 can crushed tomatoes, 28 oz
1 can cannellini beans (white kidney beans) 15 oz
1 c white zinfandel or any light wine
salt to taste
1 tsp cayenne (or a little more if you’re brave)
2 tbsp each dried oregano and parsley
Half a box ditalini or any small pasta that tickles your fancy
In a large stock pot, sauté onion, celery, leek and carrots till soft and translucent. Add 1/4 c wine to deglaze the pot, stirring up all the good flavored bits. Add garlic and zucchini, and cook down another few minutes.
Add broth, remaining wine, tomatoes and beans. Stir well and bring to a soft boil. Add spices, then bring to a higher boil.
Add pasta, stirring frequently to avoid sticking. Cook 10 minutes, then add spinach. Cook another 10 minutes, then lower to simmer. Another 10 minutes, and you have a perfect pot of Pasta e fagioli.
Serve with fresh grated parmesean cheese, crusty Italian bread and the love of your life.
I hope you enjoy it as much as my hubby and I (and Si and Wynn) do.