Amy Poore Recipes January 2020: Pasta E Fagioli Soup and Chocolate Chip Cookies

21 Jan 2020 Amy Poore
Amy Poore is a Tuscaloosa mom, a wife, and a foodie. To see more of Amy's delicious recipes, visit her blog, Poore Amy, at pooreamy.com.   Amy Poore is a Tuscaloosa mom, a wife, and a foodie. To see more of Amy's delicious recipes, visit her blog, Poore Amy, at pooreamy.com.   Amy Poore

Happy New Year, everyone. This month, I’m going with some nice, traditional recipes. This pasta E fagioli soup is divine, and once you have all your ingredients, it doesn’t take much time to prepare at all. And finish off your January meal with some wonderful, old-fashioned chocolate chip cookies.  

Have a great 2020, and Bon Appétit! 

Pasta E Fagioli Soup 

  • 1 cup (uncooked) ditalini pasta 
  • 2 Tbsp. olive oil 
  • 1 lb. ground Italian sausage (mild or spicy) 
  • 3 cloves garlic, minced 
  • 1 medium onion, chopped 
  • 3 carrots, peeled and chopped 
  • 2 stalks celery, chopped 
  • 3 cups chicken broth 
  • 1 can (15 oz.) tomato sauce 
  • 1 can (15 oz.) diced tomatoes 
  • 1 can red kidney beans, drained and rinsed 
  • 1 can white northern bean, drained and rinsed 
  • 1 tsp. dried basil 
  • 1 tsp. dried oregano 
  • ¾ tsp. ground thyme 
  • ¼ tsp. ground red pepper 
  • ½ tsp. garlic salt 
  • Pepper to taste 

Cook pasta according to directions, drain, and set aside. 

Heat 1 Tbsp. olive oil in a large Dutch oven over medium heat, add sausage, and cook until browned and crumbled. Drain excess grease and set aside. 

Add remaining olive oil and cook onions, carrots, celery, and garlic. Cook, stirring occasionally, until tender (3-5 minutes). 

Add in the chicken broth, tomato sauce, diced tomatoes, seasonings, sausage, and one cup of water. Bring to a boil, reduce heat, and simmer for 10 minutes. Add in beans and pasta, and simmer for 10 more minutes. 

Serve immediately. 

Chocolate Chip Cookies

  • 1/2 cup butter, softened to room temperature 
  • 1/2 cup brown sugar, packed 
  • 1/3 cup granulated sugar 
  • 1 egg 
  • 2 tsps. vanilla extract 
  • 1 1/2 cup all-purpose flour 
  • 2 tsps. cornstarch 
  • 1 tsp. baking soda 
  • 1/4 tsp. salt 
  • 1 cup semisweet chocolate chips 

Heat oven to 350°F. Line a baking sheet with parchment paper; set aside. 

In a medium bowl, whisk together the flour, cornstarch, baking soda and salt until combined. 

Using a stand mixer or hand mixer, cream together the softened butter and sugars on medium-high speed until the mixture is light and fluffy and a pale-yellow color, scraping down the sides of the bowl occasionally as needed. Add egg and vanilla, and beat on medium speed until combined, about 30 seconds. Add the dry ingredient mixture; beat on medium-low speed until just combined. 

Fold in the chocolate chips by hand, using a spatula or wooden spoon, until they are evenly combined. 

Transfer the dough to an airtight container and refrigerate it for 45 minutes. Once chilled, scoop out and roll dough balls that are 1-inch in diameter.  Then place the dough balls on a baking sheet that is covered with either parchment paper or a silicone baking mat. 

Bake for about 10-11 minutes, or until lightly golden.  

Remove the cookies and let them cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to finish cooling.  

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