Zuppa di pasta e fagioli, Slow version

I make this soup a lot and because of my planning challenge I often just use pre cooked beans instead of dry beans. In part because it seems like such a big use of energy to cook beans on the stovetop. So I adapted the favorite to the slow cooker to infuse the beans with the flavouring and deepen the umami. 

1 Tbsp. olive oil, plus 2 Tbsps. more, plus extra for drizzling

2–3 slices bacon (35–50g), cut into lardons

1 small onion (4oz/114g), roughly chopped

5 cloves garlic, smashed

¼ tsp. red pepper flakes, or more to taste

½ tsp. fennel seeds

5 fresh plum tomatoes (10oz/285g) or ½ can (14oz/398mL) diced tomatoes

1 lb. dry beans (or 2 lb. 5oz/1kg cooked)

  - preferably cranberry/borlotti, pinto or romano beans

5 cups water, plus more boiling water if needed

5 cups light beef broth (1 Tbsp. Better Than Bouillon)

2 bay leaves

30g Parmesan rind

Mustard green (or kale/chard) stems, sliced thin

8oz/230g small pasta such as shells, ditalini or orzo

Mustard green leaves (4–8oz), chopped (or kale/chard leaves)

1 tsp. salt, to taste

1 sprig fresh rosemary, finely chopped

⅓ cup (43g) grated Parmesan, plus more for serving

¼ cup roughly chopped fresh parsley

Freshly ground black pepper

1–2 tsps. white wine vinegar, optional

1. Render the lardons until lightly browned and crisp. Remove all but 1 Tbsp. of the fat and add the olive oil. 
2. Add the onion and cook until it begins to soften. 
3. Stir in the garlic, the red pepper flakes and the fennel seeds. Cook for a minute to toast the spices then add the tomatoes; cook until the tomatoes begin to break down.
4. Transfer everything to the slow cooker. Add the dry beans, water, broth, bay leaves, Parmesan rind and the stems from the mustard greens (or kale/chard). Cook on High for 5–6 hours (or Low for 8–10 hours), until the beans are completely tender.
5. When the beans are tender, remove about 2 ladles of the beans and broth, favouring the beans, and blend until smooth before returning everything to the soup pot and the stovetop. 
6. Bring the soup back to a gentle simmer. Add the greens and the pasta and cook another 15–20 minutes. The body of the soup comes in part from the pasta, so al dente isn't required or even desired here. 
7. The soup should be thick and creamy; if too thick, thin with a little more boiling water until you get the consistency you want.
8. Take off the heat and remove the bay leaves and Parmesan rind. Stir in the rosemary, salt, grated Parmesan, parsley and the remaining 2 Tbsps. olive oil. Let stand 2–3 minutes to allow the rosemary to perfume the soup before serving.
9. Serve with more Parmesan, olive oil, plenty of freshly ground black pepper and, if desired, a drizzle of white wine vinegar.

Pecan Pie - Testing

1 - I lost the original, which came from a botched pecan toffee bar recipe which I transformed into a delicious pie. This is my approximation, and from tasting it, it's very good but needs more work. I used the conventional method of making the pie and I think I need to use the Pecan Toffee Bar cooking method, which gets the mix hotter and browner. I think the ingredients are all ok, I just need to redo the cooking of the custard part.

1 unbaked sweet pie crust

½ cup butter (4oz/114gr)

1 cup brown sugar (7.1oz/200 g)

¼ cup honey or golden syrup or maple syrup (3oz/85g)

¾ cup evaporated milk

3 eggs

1 tsp vanilla

(optional) 1 Tbsp bourbon or rum

½ tsp salt

2½ cups pecans (10oz/285g)

1. Place the oven rack in the lower third of the oven and preheat the oven to 350°F.
2. In a deep pot, melt the butter and add the sugars and the honey.
3. Heat gently until everything dissolves, then increase the temperature to medium and cook until the mixture reaches about 240°F, then continue boiling while stirring constantly for 7 minutes.
4. Stir in the evaporated milk. Careful, it will bubble and spit a lot at first before subsiding. Return to a brief boil again before removing from the heat.
5. Allow the mixture to cool to around 120°F.
6. Meanwhile, whisk the eggs. Use a bit of the whisked eggs to brush the bottom of the pie crust
7. Once the sugar mixture is cool enough to avoid curdling the eggs, beat the whisked eggs into the sweet mixture (if using the optional bourbon or rum, add that now). 
8. Stir in the pecans.
9. Pour into the prepared pie crust.
10. Bake for 50 to 60 minutes, until the centre reaches about 195–200°F or wobbles like gelatin, not liquid.

Penne with pea and broad bean cream - Untested

https://www.latartemaison.it/2024/05/pasta-di-farro-con-crema-di-piselli-e-fave/

Serves 4

360 g penne rigate

2400 g shelled fresh peas

120 g shelled fresh broad beans

2 Tbsp. olive oil

2 spring onions

Lemon zest

Extra virgin olive oil

Salt, to taste

80 g of grated Parmesan cheese

Fresh mint leaves to taste

1. Bring a pot of salted water to a boil. You'll be cooking the peas and beans in it first and then the paste afterwards. 
2. Blanch the peas and broad beans for 5 minutes (if using old fresh peas or beans, 8 minutes), then drain and set aside. 
3. Add the pasta to the boiling water to cook until al dente.
4. Once cooled a bit, slip off the outer skins from the broad beans.
5. Finely chop the spring onion and sauté it in the oil. Once softened, add the peas and broad beans, reserving a couple of Tbsps. for garnish if desired. 
6. Salt the peas and beans and cook for a few minutes, then transfer the vegetables to a blender, along with 2 to 3 Tbsps. of the cooking water (add more if it's too thick for the blender to process). Drizzle with a little oil and a pinch of lemon zest, and blend until smooth and creamy.
7. Once cooked, drain the pasta and combine it with the pea and bean cream and grated Parmesan cheese, and toss to coat the pasta. 
8. Divide the pasta among the plates, top with the reserved fava beans and peas (if you kept some) and a few mint leaves, and a drizzle of oil. 

Pasta, ceci e verza (Pasta, chickpeas and cabbage) - Testing

https://www.latartemaison.it/2026/01/pasta-ceci-e-verza-la-cucina-di-casa/

4 servings

1 - A very interesting dish. I added what to look for from the cabbage (browning). It smelled really good toasting all those initial ingredients. I think 700mL is pretty conservative. It may be that my pots let more steam out than the author's; I've had to add water but haven't really measured how much. I've made some substantial changes.

1L lightly salted water

2 cloves garlic, whole

1/4 cup olive oil

10 to 12 cabbage leaves (preferably the outer ones)

100mL white wine

1 tsp salt

Parmesan rind

500 g cooked chickpeas

2 sprig of rosemary, minced

200 g dry spaghetti or linguini

Extra virgin olive oil to drizzle

1. Bring lightly salted water to a boil.
2. Remove the central ribs from the cabbage and then cut them into strips.
3. Heat the oil in a saucepan and sauté the garlic for a couple of minutes, just until it starts to soften. 
4. Add the cabbage, season with the salt, and cook until the cabbage softens, starts to brown, and develops a fond at the bottom of your pot. You can let the cabbage continue to brown until caramelization just starts to happen to bring out extra sweetness and flavour.
5. When the cabbage has browned to your liking, add the wine and scrape up all that browned goodness from the bottom. Let it cook off until it's almost all gone.
6. With the back of your spoon crush the garlic just before adding the chickpeas and the rosemary. Stir all of this in and cook for a minute, to let the flavours blend, then pour in about 600mL of the boiling water and add the Parmesan rind. Cook for about 20 to 25 minutes.
7. Remove two ladles full to a blender, favouring the chickpeas, and blend it until smooth before returning it to the pan. 
8. Once the sauce returns to a boil, add the pasta. Add more of the remaining hot water as needed to keep the pasta just covered while it cooks.
9. Stir frequently to prevent sticking and add more water to keep it all moving in the pan, like a sauce. It's done when the pasta is al dente.
10. Pour into plates and finish with a drizzle of good oil.

Fresh Mint Tea - Testing

1 - I made this and it was great, then I lost the recipe and I'm trying to recreate it. ADDENDUM I found the recipe: https://www.gimmesomeoven.com/fresh-mint-tea/#recipe

1 ounce fresh mint leaves

4 cups boiling water

2 Tbsps. honey or other sweetener, to taste 

fresh lemon or lime wedges (optional)

1. Boil some water and remove from heat.
2. Bundle and roll up the mint leaves with your fingers and give them a brief twist to release their oils. I'll roll/rub them in my hands once or twice just to bruise them. Add them to the hot water.
3. Let it steep for 5 minutes, or until the tea reaches your desired strength.
4. Strain the tea into its final container: mugs, cups, glasses, a carafe or a tea pot).
5. Dilute the honey (or other sweetener) and add the citrus. 
6. Serve hot or iced. 
7. Optional garnish with extra mint and lemon/lime wedges.

Orzotto with rocket and broad beans - Testing

https://www.latartemaison.it/2013/06/orzotto-con-rucola-e-fave/

1 - I don't know. It was ok, I think I haven't worked out how to pick fava beans, they are a bit starchy.

Serves 2

1 small bunch of arugula (50g) trimmed and chopped

10 broad bean pods (half cup or 85 grams of actual beans)

10 g of butter

140 g pearl barley

20 g of goat cheese

curry to taste

1. You will be busy, so prepare what you need first.
2. Prepare the arugula.
3. Meanwhile, bring lightly salted water to a boil and blanch the shelled fava beans. 
4. Melt the butter in a risotto pan and toast the barley for a few minutes.
5. Drain the fava beans, keeping the cooking water aside and warm. You will use it to cook the barley, adding a little at a time. 
6. Continue cooking and halfway through, add the previously washed and chopped arugula. 
7. Remove the skin covering the fava beans and add them, reserving a few for garnish. 
8. Once cooked (about 30 minutes), add a teaspoon of curry powder and turn off the heat. 
9. Stir in the goat cheese and let rest for a couple of minutes before serving.

Asparagus Soup (creme d'asperges) - Untested

https://thelemonapron.com/farmers-market-garlic-scape-soup/

Serves 4

2 potatoes (7oz/400 grams) peeled and diced

4 cups chicken or vegetable stock

2 Tbsps. olive oil

30-40 asparagus (about 1lb) rough chop

2 garlic cloves, minced

¼ tsp salt

½ tsp black pepper

1/8 tsp chilli flakes

2 tbsp fresh herbs, chopped (basil, dill, chives, etc)

¼ cup plain yogurt, creme fraiche or sour cream

1. In a saucepan, bring the stock to a gentle simmer and add the potatoes. Let simmer while you cook the scapes.
2. Heat the oil in a large, heavy sauce pan over medium heat and saute the scapes until they soften (10-15 minutes). 
3. Add the garlic, salt, pepper and chili flakes and cook for a minute or two.
4. Pour the hot stock and potatoes over the asparagus and cook with the lid askew (I use a clothespin to prevent the lid from falling into place) for 15 to 20 minutes or until the asparagus are fully cooked and losing their bright green colour. 
5. Remove from the heat and add the chopped fresh herbs and stir through.
6. In a standard blender, working in batches, purée the soup until smooth. 
7. Season to taste with more salt and pepper if needed. 
8. Keep the soup warm over low heat until you're ready to serve. Don't cover with the lid totally to avoid the soup turning grey.
9. Stir in the yogurt (or other dairy) and keep warm but not simmering until ready to serve.