EVERYDAY DELICIOUS - Kitchen

  This pasta fagioli recipe (pasta and beans soup) is made with canned white beans, pasta, and veggies for a fast and hearty Italian soup singing with flavor. Advertisement I can’t stop making soups. Recipes like my Grandma’s minestrone, tomato basil soup, and my favorite broccoli cheddar soup, are all staples I have in my rotation, but there’s a newbie to the bunch—this Pasta Fagioli. In Italy, it’s called “pasta e fagioli” (pasta and beans) and features small pasta—usually ditalini—and yep, you guessed it, beans. There are lots of different iterations of Pasta Fagioli out there. Some versions have more veggies than others, some have greens, some do not, some have tomatoes and others don’t. I’ve read that in Tuscany some cooks purée the beans to thicken the soup while in the north they’re left whole. Traditional versions use dried beans, but because time can get tight, canned beans are a true timesaver. I keep my Pasta Fagioli simple in execution but big on flavor, a

  This creamy guacamole recipe gets texture and tang from roasted garlic and pickled jalapeño topped with cotija cheese and pepitas.   advertisement advertisement How many times have you heard it? You know the phrase, the not-so-very-much-original one we all say because it’s just so perfectly descriptive. Come on, say it with me. “Hoooooooly Guacamole.” Okay, it’s a little trite, but so true. Guacamole is the ultimate dipper, topper, and finger licker. There are so many more reasons than Cinco de Mayo to kick back and “dip-toe through the tortilla chips.” The basics for this guacamole recipe are the mellow tang of roasted garlic and the piquant pucker of pickled jalapeños that throws a punch of heat at the back of the tongue. Toss in a little cheese and pepitas? Holy guacamole, this stuff is the winner. What’s In This Guacamole Avocadoes Roasted garlic Limes Lemon Pickled jalapeños with their juice Kosher salt Cotija chees