By David Harbilas
One day last week I went to work faced with the task of feeding my co-workers with little to use.
Our walk-in was full of steak, pork, fish, and vegetables, but all that was set-aside was some chicken.
Luckily, I also found about 10 pounds of heirloom tomato scraps that were, to put it mildly, past peak.
In the spirit of frugal cooking I decided to make pasta e fagiole, the Italian soup of beans and pasta simmered in a tomato broth.
This is a perfect end-of-the-season recipe, since scraps or whole tomatoes that are overripe can be used. A simple puree of tomatoes provides the base, while the beans and pasta provide the meat.
Makes about 1 gallon soup
8 tomatoes, overripe, if possible
1 onion, diced Read the rest of this entry »