41 degrees, thick fog
Forest Green, Big Red Machine
The fall soup cravings have come on strong over the past week, thanks to that low lying early morning fog creeping in, marking the season. I was on the hunt for a new minestrone-style recipe, different than my winter minestrone I make every year after the snow flies. I came across this pasta e fagioli recipe, a take on the popular soup from the Olive Garden. Pasta e fagioli loosely translates to pasta and beans. In this soup vegetables, two kinds of beans, and meat settle nicely into a thick tomatoey broth.
I like to call recipes like these “pantry recipes.” These are the types of recipes that get us through an Alaska winter by using a lot of ingredients that we store in cans in our pantry or on the spice rack (like dried herbs, opposed to fresh). It’s also moose hunting season here in Alaska. If you happen to have some ground moose meat on hand, or if a friend or family member might have been kind enough to share theirs with you, this soup is a perfect place to use it. Just substitute ground moose for the ground beef in this recipe. This is also an ideal soup for dipping, so be sure to have a loaf of Italian bread or some garlic toast nearby when you make this one.