Pasta Fagioli

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I have a terrible knack for not only mixing my metaphors (is it the "squeaky wheel gets the oil" or "the grease"?), but I also mispronounce words quite often. I like to think it's part of my charm, but it's really quite embarrassing because I do it so often.

Joaquin Phoenix, for example, is a name that will forever rattle me. When Brian and I first started dating, I made reference to the actor as JOE-Quinn.

"JOE-Quinn?" Brian asked.

"Yes.  JOE-Quinn," I said quite positively.

"You mean, WAH-Keen?"

"Ummm....yeah, that's what I meant."

Fantasy Football drafts give me near anxiety attacks. Ten of us who have been friends for at least 10 years, and I still worry about saying Anquan Boldin wrong.

Focaccia? I have been saying wrong in my head for years. I finally had to get online to actually hear someone say it correctly.

And how do you say biopic?  My husband has been making fun of me for quite a while, come to find out, because I always say it wrong - and he never corrects me. I'm his own little comedy show.

Seriously.

Don't even get me started on Sauvignon Blanc  It's just a disaster waiting to happen.

Which brings me to Pasta Fagioli.  Is it FAH-Joel?  Or is it FAH-Jolie?  Someone, please help me see the light!

However you are supposed to say it, I just say deeeeelicious. This makes a huge batch, and one of the best things I've found is to portion it out into smaller freezer bags and freeze for a quick and delicious lunch.

Pasta Fagioli
5 Servings
Source:  Skinnytaste

Ingredients:
1 T. olive oil
1/2 onion
2 garlic cloves, chopped
1 celery stalk, chopped
1 carrot, chopped
1 15 oz. can cannelini beans
1 15 oz. can tomato sauce
1 bay leaf
1 T. basil
1 T. parsley
1 t. oregano
28 oz. vegetable broth
2 cups water
6 oz. small pasta
salt and pepper, to taste
grated Parmesan cheese for topping

Directions:
In a large pot, saute onion and garlic in olive oil over medium heat.

In an electric mixer, blend the beans until soupy and smooth.  Add to the pot with the onions and garlic.

Add the tomato sauce, celery, carrots, vegetable broth, basil, bay leaf, parsley, oregano, salt and pepper.

Add 1 cup of water and bring to a slow boil.  Simmer for about 20-25 minutes, stirring occasionally.

Add the pasta to the soup, and cook uncovered until pasta is done.

Ladle into soup bowls and garnish with fresh Parmesan cheese.

** Linked to The Country Cook's Weekend Potluck and Miz Helen's Country Cottage's Full Plate Thursday.**