I have a little spiral-bound black book where I copy down recipes I don't want to lose. About half of these recipes I've never even made, but I was so excited about them I copied them down. The ones I've made and love get stars or other distinguishing marks on their pages - or you can just tell that they were good because their pages look worn and used, with maybe a little flour around the edges or smudges that could be butter or splashes of olive oil or who knows what. I make notations, cross out ingredients or add them - occasionally I even write insightful things like "MMMMM" at the bottom.
This recipe for Pasta Fagiole Soup is on one of those well-worn pages with stars at the top.
2 cans navy beans, drained
6 c veg broth
1 T. olive oil
2 carrots, peeled and 1/4" diced
1 small spanish onion, diced
2 garlic cloves, minced
2 celery stalks, 1/4" diced
1/2 lb green beans, trimmed & cut
3-4 roma tomatoes, diced
2 T tomato paste
1 c elbow macaroni
1/2 c parmesan cheese
salt & pepper to taste
Heat oil; add onion & garlic and cook until softened. Stir in the rest of the vegetables, cook 2-3 minutes. Add tomato paste, cook until bright red (about 30 seconds or so) & add broth.
Bring mixture to a full simmer, add macaroni & cook for 10 minutes. Add drained beans, season with salt & pepper.
Serve with a dollop of pesto and a sprinkling of cheese.
(Sometimes, when I'm feeling it, I throw a little bit of parmigiano regianno rind in while the broth is simmering for extra flavor. Just remember to fish it out before serving.)