Dal Giardino Alla Tavola... From The Garden To The Table...

The Pumpkins have been planted and i'm excited to see how that will go this year.  If only they were as easy to grow as the herbs...  Basil,  Arugula,  Italian Parsley,  Italian Oregano,  Chives,  Borage, Thyme,  Sage, Rosemary, Lavender , Lemon Verbena, and different types of Mint,  all doing well,  and looking so pretty . I made an Italian Parsley and Oregano Pesto with Walnuts as a change from Traditional Pesto and used it on Grilled Flatbread with Kalamata Olives.  Grilled Salmon,  simply topped,  with a variety of chopped Herbs...  Herb Blossoms to garnish Fresh Ricotta.  Anna has lots of beautiful Apricots on her tree and gave me some to make a Tart.   Puff Pastry, topped with Vanilla Bean Sugar Mascarpone ,  and  Apricots,  with Lemon Verbena.

Ciccio e Pasta e Fagioli... Flatbread and Pasta e Fagioli...

 Finally... it's cooler,  there are clouds in the sky,  and that nice breeze that makes the leaves rustle... feels like Fall... Time for soups and stews,  and anything else that is delicious for that matter...
Pasta e Fagioli,  a hearty Italian soup,  simple and satisfying.  Practically every family in Italy makes it,  and everyone seems to have their favorite version... Ours is very easy and can be made in just a few minutes.

Pasta e Fagioli

2 cloves minced Fresh Garlic

1Tomato (fresh, chopped or canned peeled, chopped)

Good Extra Virgin Olive Oil

2 cans good Cannellini Beans (or dried beans , soaked if you prefer and have time)

Cooked small Pasta ( any shape)

2 Bay Leaves

Salt and Pepper to taste

Heat olive oil ( enough to lightly cover bottom of pan ) in small saucepan til hot,  add garlic, saute just til barely golden,  add  tomato , saute a few minutes, add bay leaves,  then add beans, and 2 cups of water. More water may be added for a thinner consistancy if you like.  Simmer soup  for about 30 minutes.

Meanwhile,  cook pasta til Al Dente, drain, set aside.  Taste soup after about 30 minutes, check for seasoning.  Add cooked pasta just before serving.  Serve with good quality (preferably imported) grated Romano or Parmigiano Reggiano.

Ciccio is an Italian Flatbread... Sometimes served in restaurants before a meal.  Often,  they have nothing more that a little cheese on top of the dough which is baked very quickly in a wood fired oven.
Sometimes ,  just  olive oil , rosemary and sea salt...  This one I made with Sauteed Mushrooms, Fontina Cheese and Oil Cured Olives,  sprinkled with Fresh Thyme.