I want home-made soup tonight ...

I'm giving this recipe a test-drive tonight. At -12 degrees, it's definitely soup weather!
BEAN AND BACON SOUP
4 strips bacon
1 large carrot, chopped (about ¾ cup)
2 stalks celery, chopped (about 1 cup)
1 medium onion, chopped (about 1 cup)
4 cloves garlic, chopped
2 15 ½-ounce cans great Northern beans, drained
2 tablespoons chopped fresh parsley
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
In a large Dutch oven or saucepan, fry the bacon until crisp. Remove and drain on paper towels. Let cool, chop, and set aside. Over medium heat, add the carrot to the pan drippings in the Dutch oven and sauté for 5 minutes. Add the celery, onion, and garlic, stirring well and cooking for 3 minutes more. Add the beans and 2 cups water. Bring to a boil, cover, and reduce heat to low. Let simmer for 10 minutes. Uncover and, with a potato masher or large slotted spoon, partially mash the bean mixture until it thickens slightly. Stir in the parsley, salt, pepper, and bacon. Serve hot.

Tip: You can substitute lima, cannellini, or borlotti beans for the great Northern beans in this recipe.

From Cynthia Nicholson, Real Simple, FEBRUARY 2005

Yield: Makes 4 to 6 servings

My very first blog post ...

Greetings and welcome to my brand new blog, AUNTSHOE!

For some unknoiwn reason, I've always wanted a blog of my own ... I guess I think I have a lot to say. I love to collect and share recipes and I enjoy sharing my poems. As my son says, this is probably one of the only poetry/recipe blogs around. Someday, I'd love to publish a book of my poetry. And I'd also like to publish a cookbook. Maybe I'll figure out a way to combine them! Thanks for stopping by and checking out my blog. Hope you will return often ... 

Next time I make this recipe, I'll sprinkle the top with fresh chopped parsley to make it look pretty! Even some dried parsley added to the bread crumbs would jazz up the appearance. This was so tasty ... wish I had remembered to take a photo! 

FETTUCCINE WITH ARTICHOKES AND CANNELLINI 

Ingredients: 

3/4# fettuccine 

1/4 cup plus 1 tsp. olive oil 

2 cloves garlic, chopped 

1 - 15.6 oz. can cannellini beans, rinsed 

1 - 13.75 oz. can artichokes, quartered and drained 

Kosher salt and black pepper 

Red chili pepper flakes, plus additional for sprinkling on top 

1 slice white bread, toasted (or prepared bread crumbs) 

1 tsp. dried oregano 

Parmesan cheese to sprinkle over the top 

Directions: 

1) Cook pasta. Reserve 1/2 cup cooking water. Drain pasta and return to pot. 

2) Heat 1/2 cup olive oil in large skillet over medium heat. Add garlic and cook, stirring, for 1 minute. Add beans, artichokes, 3/4 tsp. salt, 1/4 tsp. pepper and red pepper flakes. Cook 3-4 minutes until heated through. 

3) Pulse bread in food processor until coarse crumbs form (or use prepared Italian bread crumbs, as I did). Add oregano and remaining tsp. olive oil and combine well. 

 4) Toss pasta with artichoke mixture and reserved pasta water. Sprinkle with bread crumbs.