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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Pasta e Fagoli ( bean soup) Recipe

Brought to you by Cà della Corte

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Ingredients:
500 grams of dried or fresh kidney beans
2 potatoes
1 celery stick
2 medium size onions
1 1/2 liters water
400 grams tagliatelle pasta
bay leaf
rosemary
salt and pepper
1 or 2 tablespoons olive oil

Instructions:
Soak beans for a few hours, or use fresh beans. Put ingredients (except pasta) in large soup pot. Bring to boil, then smimmer for 1 hour until beans are cooked and tender. Remove a third of beans, strain. Dress these with olive oil and vinger and some raw onion as a cold side plate. Pass the rest of the vegetables through a food processor. Cook the pasta in this soup mix at a low temprature (add water if too thick) stirring it, so it does not stick to the pot. Add salt and pepper to taste. Leave to stand for 20 mins before serving.

Serve with grated Parmesan cheese.

Traditional Venetian dish. Often made for informal parties. Easy to dish out like punch! Very nutritous; ideal for vegetarians. Can be prepared before as pasta does not over cook. Add water if gets dry.

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