Pasta e Fagioli Soup

4 slices bacon, chopped medium
1 onion, chopped fine
4-6 garlic cloves, minced
1 tsp dried oregano
1/4 tsp red pepper flakes
28 oz. diced tomatoes
2 15.5. oz. cans canellini beans, rinsed and drained
3 1/2 c chicken broth
2 1/2 c water
1 tsp salt
8 oz. small-shaped pasta (1 3/4 c-- I like to use mini bowtie!)
1/4 c minced fresh parsley
1 c fresh grated Parmesan cheese
extra virgin olive oil (for serving)


Cook the bacon in a large Dutch oven over medium heat until crisp.  Stir in the onion, garlic, oregano, and red pepper flakes.  Cook until the onion is softened.  Stir in the tomatoes with their juice, beans, broth, water, and salt.  Bring to a simmer and cook for 10 minutes.

Stir in the pasta and cook until just slightly underdone.  Off the heat, stir in the parsley and season with salt and pepper to taste.  Sprinkle individual bowls with extra herbs if desired, then Parmesan cheese and then a drizzle of olive oil before serving.


From Our Best Bites

Overnight Oatmeal

2 c oats (regular or quick, but not steel-cut or instant)
2 c milk
1/2 tsp vanilla
1/4 tsp almond extract
2 tbs brown sugar
1/2 tsp ground cinnamon
pinch of salt
6 oz. raspberries
2 tbs sliced almonds

Combine oats, milk, vanilla, almond extract, brown sugar and cinnamon in a medium bowl.  Gently fold in raspberries.  Divide evenly among four 8 oz. mason jars.  Refrigerate overnight.  In the morning, top with sliced almonds and serve cold.


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Kat's Granola

8 c oats (not instant)
1 1/2 c brown sugar
1 1/2 c wheat germ (optional, but I think this really makes the texture great)
8 oz. almonds
8 oz. cashews
8 oz. coconut, unsweetened, large ribbon
3 oz. sunflower seeds
1/2 c water
1/2 c oil
1/2 c honey
1/2 c peanut butter
2 tsp vanilla
1 c raisins

Mix oats, sugar, nuts, coconut, and sunflower seeds in a large bowl.  Heat the water, oil, honey, and peanut butter until it begins to boil.  Add vanilla and stir, then pour over dry ingredients.  Mix well and spread on two large cookie sheets.  Bake in 200 degree oven for about 2 hours, or until coconut is golden.  Stir occasionally while baking.  Add raisins when cool.  Store in an airtight container.


From Kat Hogan, who got it from Bed and Breakfast Inns of Utah