It is about 13:00 in the afternoon and its a balmy -7 degrees according to accuweather. Earlier this morning it registered -30 below with the wind chill. Yeah, yeah, I don’t want to hear it from all of you people out there in sunny CA or AL! The temperature made me think of the song, WHEN IT’S SPRINGTIME IN ALASKA (IT’S FORTY BELOW) by Tillman Franks / Johnny Horton , courtesy of Dad’s Johnny Horton album I heard as a kid.
Since I have no desire to head to the grocery in this temp, dinner is going to be “creative”. So soup, it’s what’s for dinner. A quick review of the pantry showed some dried red kidney beans. The bounty of the fridge showed zucchini, yellow squash, carrots, celery, parsley. I have some tomato paste and beef stock for a base. The freezer reveals a smoked pork shank. So I’m thinking, a vegetable soup kind of like a pasta e fagioli. Since it looks like Italian night, I’ll bust out the bay leaf, oregano, thyme, and basil when I saute the fresh veg. I’ll cook the pork shank with the beans and use the cooking liquid, and shredded pork in lieu of ground beef for the pasta e fagioli. I probably won’t need all of the beans, so I’ll reserve some for another meal later in the week.
Well, that’s the plan. I’ll let you know how it goes. Beans are already soaking, and I’m getting ready to throw them in the dutch oven and put it in the oven on low.
Post dinner update. Ummm, yum… burp. Here’s the recipe for the soup, with preferred and substituted items. 
Pasta e Fagioli
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1 bag dried red kidney beans
1 med. shallot dry skin removed, split
2 cloves garlic – skins removed
1 smoked pork shank
2 bay leaves
6 cups water
4 tbsp Olive Oil
1 med. onion – fine dice
6 med cremini (mini-bella) mushrooms
2 carrots – peeled, and diced
2 stalks celery – diced
2 tbsp tomato paste
1 clove garlic – fine dice
2 zucchini – peeled, seeds removed and cut into .25 inch dice
2 yellow squash – peeled, seeds removed and cut into .25 inch dice
1 can (14.5 oz) diced tomatoes
1 Tsp Oregano *I was out of Oregano! so I substituted dried mint.
1 Tsp Thyme
1 Tsp Basil
2 cups beef stock
3 cups cooked pasta *cat shaped pasta cool and yummy, but not necessary! Use what you have, elbows, farfalle, rotini…
4 cups pork stock – reserved from beans cooking liquid.
4 cups cooked red kidney beans
2 Tbsp Fresh Parsley, reserving 1 tsp for garnish
Salt – to taste
Pepper – to taste
Sherry or Port to deglaze
Parmesan Cheese to taste for garnish
Place dried beans in a large bowl. Cover by 2 inches with water. Allow to soak at least four hours. Pour off soaking liquid from the beans. Beans should be rehydrated. In a dutch oven over medium heat add 2 Tbsp olive oil. Once oil is warm and fragrant, add shallot and garlic. Season with salt and pepper. Allow to cook for 1 – 2 min. *No need to brown the shallot and garlic. Add bay leaf and stir. Add pork shank. Allow to cook for 1 min. Add rinsed beans and cover with water. Place in 225 degree oven. Allow to cook for 4 – 5 hours. Beans are ready when the pork falls off the bone and beans are soft, but not mushy.
Remove pork shank to cutting board. With knife and fork remove meat from bone. Shred meat and set aside. Reserve 4 cups cooking liquid and 4 cups cooked beans.
In a large sided pot, fill with water and season with salt until water tastes like sea water. Bring to a boil. Add pasta. Cook until al dente. Drain and reserve pasta. Reserve a portion of cooking liquid in case it is needed for soup.
Simultaneously, in another large sided pot over medium heat add 2 tbsp olive oil. Add onion and saute until translucent. Add zucchini and yellow squash. Season with salt, pepper. Allow to cook for 1 – 2 min. Add celery, carrot, mushrooms and herbs. Allow to cook for 1 min stirring occasionally. Add tomato paste to sauteing vegetables. Allow paste to brown, then stirring to incorporate. Add seasonings oregano, thyme, basil, parsley (reserving 1/2 cup for garnish) and garlic. Cook for 1 min. De glaze pan with sherry/ port. Add diced tomato and let cook down for approximately 3 minutes. Add beef stock and pork stock and stir. Add beans and shredded meat. Stir and allow to come to a simmer. Add cooked pasta. Let cook until simmering.
Portion into bowls and garnish with parsley and Parmesan cheese.
Makes 10 servings. I portioned into 2 medium containers and froze half. Then put the bean (prepared ingredient) and other soup container into the fridge for later this week.
