Emergency Pasta e Fagioli

posted in: Main Dishes, Recipes, Soup-Stew | 0
I am keeping a wary eye on the Atlantic Ocean and the Gulf of Mexico right now.  If a storm is headed our way I want to know about it so that I can prepare.  (Hello Don).  Phase One, when a storm in the gulf actually becomes a hurricane, means making sure we have plenty of the normal supplies on hand, like  peanut butter, cat food and gas in the cars. Phase Two, when we’re in the projected landfall area of a hurricane, means buying food for actual meals that can be cooked without power. The odds that we’ll actually be without power are pretty low, though – in 36 years of living on the coast, it’s happened to me twice, and once just for a day. Some places haven’t been so lucky in recent years; nevertheless, we’re probably going to end up having to eat up the hurricane food as regular meals. So it only makes sense to stock up on ingredients for meals that we like all the time.
This soup is something that I make normally now and then with fresh onion, carrot and celery instead of the Veg-All, and either homemade marinara or the good stuff from a jar. But it’s nearly as delicious made entirely from cans.
I am sitting here in the air conditioning, drinking some perfect-temperature red wine and assuming this will be another storm-free year. But if not, unlike when Ike hit us nearly three years ago, we’ll be ready. And I appreciate the power right now nearly as much as I did when it came back on after Ike.
This is my entry for House Favorites this month.
Emergency Pasta e Fagioli
1 15 ounce/425 g can mixed vegetables, such as Veg-All, undrained
1 15.5 ounce/440 g can kidney beans, undrained
1 14.5 ounce/410 g can green beans, undrained
1 26 ounce/735 g can pasta sauce
1 cup water
1 vegetable bouillon cube
1 teaspoon oregano
1/2 teaspoon garlic powder
Salt and pepper to taste
1 cup quick-cooking small pasta
Add the mixed vegetables, kidney beans, green beans and pasta sauce to a large pot. Add the water, bouillon cube, oregano, garlic powder, salt and pepper. Bring to a boil. Add the pasta and cook on high until pasta is al dente.
Serves 6.

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