A Quick Soup For Fall: Generoso’s Zuppa di Cavolo e Cannellini

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Sometimes our recipes do get a bit intense as far as prep and as this was a cold fall night, I decided to make this quick and delicious soup that is short on prep time and ingredients but big on flavor: Zuppa di Cavolo e Cannellini (Kale and White Kidney Bean Soup). From prep to table should take you about an hour and for your ingredients you’ll need: One can of crushed tomatoes, a bundle of fresh kale, one bulb of garlic, olive oil, a large yellow onion, oregano, salt, and pepper. Hope you enjoy the video below, please let us know how yours turned out!  XO Generoso

Music: Georg Friedrich Händel’s Concerto Grosso in B-flat major no. 7, HWV 325

The Joy of Making Pasta e Fagioli With Generoso

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“Pasta e Fagioli” is the best proof of the Italian language helping to make even the most basic things sound elegant.  The direct translation for the essential dish, is “pasta with beans” but as I stated with my recipe for chicken cacciatore, it is not a put it down because basic can sometimes be very delicious.  Many people make this dish like a soup but not in the Fierro household, where Pasta e Fagioli has always been prepared as a non-watery, intensely garlicky pasta dish.   The ingredients are super basic; tomatoes, garlic, cannellini beans (sometimes called navy beans), ditalini pasta and olive oil.  Also, by definition, this dish is vegetarian, even vegan actually, and should only take an hour or so to prepare.  Enjoy the video and let me know how yours turned out!  Music is the Concerto for Cello and Orchestra in D Minor by Edouard Lalo