Savory Pasta e Fagioli Soup
Happy October everyone! I call this month the transition days. Facts say that we could have the first frost, the most beautiful color in trees, and of course more pots of chili than one could hope to eat. Here we are in the tenth month of the year, October, and most everyone hosts some kind of harvest party to celebrate the last of the harvest fruits and vegetables. Apples are all over the place, turning out warm apple cakes, candied apples, and enough apple cider for every household. Cauldrons of chili are bubbling over homemade fire grills around late-night bonfires, right along with long sticks to roast hotdogs and marshmallows. The kids love to dress up for Harvest parties, teenagers are looking forward to hayrides, and moms and dads are raking leaves.
This is also the month for the sweet-tooth folks among us. Take the October Pumpkin. Who doesn’t love a warm pumpkin pie right out of the oven, with dollops of whipped cream spilling over the sides, or a cream-filled pumpkin roll? How about all the rave about pumpkin ravioli, pumpkin soup, pumpkin pancakes, and even the tastiest pumpkin latte. For sure, the scales could certainly rise during the month of October.
I must admit, I’m usually right in there. But since I’m trying to shed a few pounds before these tempting holidays, my offering is the wonderful Pasta e Fagioli soup. Some say is our Italian version of the American chili. This soup can be made with healthy Italian turkey sausage; combine that with cannellini and red kidney beans, chunky tomatoes and vegetables, all cooked up in a savory tomato sauce. This just has to be good for you. Be sure to get the recipe from my Newsletter recipe, save a pumpkin pie for me.
Have fun
Rosalie
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