Pasta Fagioli Soup


2 tablespoons olive oil

3 strips bacon,coarsely chopped

1 rib celery,chopped

1 onion, chopped

2 cloves garlic,finely chopped

3 cans chicken broth

1 can 15-19 oz cannellini beans,undrained,mashed with — fork

1 can 15-19 oz red kidney beans, drained

1 cup very small past shells or ditalini

salt and black pepper to taste


In large saucepan or Dutch oven,heat oil over medium heat. Add bacon, carrot, celery, onion, and garlic, Cook 7 to 10 minutes, or until bacon is cooked and vegetables are softened, stirring occasionally. Add chicken broth and white and red kidney beans, bring to a boli over high heat. Add pasta and reduced heat to medium and cook, uncovered 8 to 10 minutes or until pasta is cooked but not mushy,stirring frequently. Taste to test tenderness. Season with salt and pepper

Gweduc Pasta Sauce


1 gweduc, chopped fine
4 tbsp. olive oil
1 clove garlic
1/4 c. dry white wine
1 tsp. salt
1/4 c. chopped parsley


Heat the oil in a frying pan over medium heat. Brown the garlic in the oil and then remove it. Add the gweduc and the dry white wine. Cook over medium heat for about 30 seconds. Add the salt, pepper, and the chopped parsley. Serve over spaghetti. Sprinkle with Parmesan cheese, if desired.