Pasta and Kidney Bean Soup

Recipe: Pasta & Kidney Bean Soup // Serious Eats
Rating:

I wasn't convinced that it was going to be any good -- the recipe seemed like one of those where you throw a bunch of cans into a pot and called it soup. But it was great! We made it with turkey sausage and added a parmesan rind. Not exactly kosher, but we're working on it. I only had one can of red kidney beans, so I used a can of cannellini beans as well.

Garden Vegetable Sauce with Chickpeas

Recipe: Garden Vegetable Sauce with Chickpeas // Slow Cooker Revolution (pg 176)
To Drink: Villard Blanc // Goose Watch Winery

Rating: 

This was great! The recipe called for dried garbanzo beans, and I was amazed the improved texture and flavor compared to canned. I'm not sure I've had garbanzo beans except from a can; these were much better.

Like most recipes from this cookbook (which Seth bought me for Hanukkah), it required some browning on the stove, but the end result was worth it. I used chicken broth that we had open in the fridge, so ours wasn't technically vegetarian. We paired it with a lovely finger lakes white wine and some leftover Italian semolina bread. I will make this again!