Well, now it’s official.
I am the least cool person in America.
During the Super Bowl, I made and ate
I’d write me off too. It wasn’t even chili.
In my defense, there weren’t many other options. No party invitations; no tantalizing fried food spreads; no triple-layer cheese dips; no Pinterest cookie-dough-meets-cheesecake-meets-brownie creations. I would have welcomed any and all of those with an open mind and mouth. But no.
All I had was a well-stocked pantry and an aversion to supermarket showdowns. So I made do.
This pasta e fagioli (Italian pasta and bean soup) is a pure and simple blend of ingredients that I always have on hand, and
It’s rich, comforting, and hearty. The base is an oregano- and bay-seasoned tomato broth, and it’s packed with kidney beans, Ditalini pasta, sautéed onions, carrots, celery, and garlic.
Let’s put it this way: It’s so delicious that I’m now completely in acceptance of my being incredibly uncool. And that says quite a bit about a soup. And even more about me.