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- Local spinach from Epic Gardens
- Local curly kale from Epic Gardens
- Local salad greens from Manakintowne Specialty Growers
- snap peas
Jimtown Pasta Fazool from Rancho Gordo
(adapted for Little House)
1/4 pound diced Apple Smoked Bacon (for the omnivore box)
1/2 cup finely diced sweet onion
1/2 cup finely diced carrot
2 garlic cloves finely chopped
1 tablespoon good quality olive oil, (3-4 tablespoons if not using bacon)
3/4 cup diced Roma tomatoes or canned crushed tomatoes with juice
1/2 pound Rancho Gordo Cannelini beans, soaked 6-8 hours
4 cups veggie broth
6-8 cups water if necessary
1/2 teaspoon dried Mexican oregano or 1 tablespoon fresh oregano chopped
1 cup penne pasta
1 tablespoon fresh Italian parsley chopped
salt and freshly ground pepper to taste
grated Mountain View Jack with chive to taste over the "fazool"
In a large heavy bottom soup pot, sauté bacon until browned. Remove bacon from pot with a slotted spoon and set aside. Discard all but about 1 -2 tablespoons bacon fat and add 1 tablespoon olive oil (or start with 3-4 tablespoons of olive oil if you are not using bacon). Over medium heat, sauté onions, carrots, and garlic until soft and onions are translucent, about 10 minutes. Add tomatoes, beans, stock, oregano, and return bacon in the pot. Simmer over medium heat until beans are tender, 35 -45 minutes (cooking time may vary depending on freshness of beans). You may add water if necessary. Add pasta and continue cooking until al dente. Remove from heat, stir in the parsley and allow the "fazool" to stand for 10 minutes before serving, to concentrate the flavors. Season to taste with salt and pepper. Sprinkle grated cheese on top.