Black Bean and Tomato Soup

This recipe started with one I found in Food & Wine magazine. I ditched the tortillas, but added tomatoes and garlic. I also substituted dried cilantro for fresh. It is good on its own or over rice.

Black Bean and Tomato Soup

• 1 tb oil
• 1 medium onion, chopped coarsely
• 1 tsp ground cumin
• 2 cloves garlic, minced (about 1 tsp)
• 2 14-oz cans black beans (undrained)
• 1 14-oz can diced tomatoes
• 1 tsp dried chopped cilantro

Heat the oil over medium heat until shimmering. Add the onion and cook until translucent and soft but not browned, about 5 minutes.

Add the cumin and garlic and cook until fragrant, 1-2 minutes.

Add the beans and tomatoes, and bring to a boil. Reduce heat and simmer until slightly thickened, 10-15 minutes.

Stir in the cilantro and serve.

Makes 3 servings.

Pasta é Fagoli

You basic pasta with beans. I adapted the recipe from Eat This... It'll Make You Feel Better (by Dom DeLuise). It's one of my usual make-ahead-for-lunch recipes. When I reheat it, I usually add a little more water because the pasta has absorbed most of it.

Pasta é Fagoli

• 2 tsp olive oil
• 2 cloves garlic, minced
• 1 14-oz can vegetable broth
• 1 14-oz can tomato sauce
• 1 14-oz can cannelli beans
• 8 oz small dried pasta (elbow, ditalini, or similar)

In a medium saucepan, heat the oil on low-to-medium until shimmering. Add the garlic and sauté for 1-2 minutes, until it is fragrant and slightly browned.

Add the broth, and tomato sauce. Bring to a boil, then reduce heat and let it simmer for 10 minutes. Add the cannelli beans.

Cook the pasta as directed on the box and drain. Mix with the tomato/bean sauce and enjoy!

Makes 4 servings.