Fagioli Soup

1 Tbsp extra virgin olive oil

1 cup yellow onion, diced

1 cup carrots, diced

1 cup celery, chopped

1 - 26oz jar Ragu Garden Tomato, Garlic, & Onion Marinara sauce

2 - 14oz cans low sodium chicken broth

3 cups water

salt & pepper to taste

1 large bay leaf

1 - 14oz cannellini beans (drained & rinsed)

1 - 14oz can light red kidney beans (drained & rinsed)

1 cup tiny shell pasta

Parmigiano cheese to garnish

Heat oil in a small skillet.  Add onion, celery, and carrots; saute for 2 minutes.

In an 8qt crockpot, add marinara sauce, broth, water, bay leaf, beans, cooked vegetables, salt & pepper.

Cook on high 304 hours.  The last 30 minutes of cooking, add the pasta.

Garnish with the Parmigiano cheese.

Homemade Alfredo Sauce

2 Tbsp butter

1 cup heavy whipping cream

salt & pepper to taste

1/2 cup grated Parmesan cheese

In a 3qt saucepan, melt the butter over medium heat.  Carefully pour whipping cream into saucepan; add salt & pepper.

Bring the mixture to boiling; reduce heat to a simmer and cook sauce gently until it begins to thicken, stirring frequently with a wooden spoon.  This will take 3-5 minutes.

Remove the pan from heat and stir in the Parmesan cheese.  Continue stirring until the cheese is incorporated into the sauce.

Toss with pasta and other ingredients as desired.

I double this recipe when cooking for 3-4 people and use a 12-16oz box of pasta.  I also add minced garlic with the butter to add some more flavor.  We typically add cooked shrimp and sometimes broccoli.  This recipe is really, really good!