recipes: pasta fagioli & loaded garlic bread

If you're like me when the cool weather rolls around you think of cozy meals like soups & stews for dinner. While I was at my Grandma's a couple weekends ago and she gave me some magazines to look at. While they are not magazines I would typically look at, I did find a handful of new recipes that peeked my interest. I made the soup the other night, but have not tried the garlic bread recipe. It was on the same page, and looked equally as delicious, and paired with the soup I bet it's fabulous. Enjoy!

Pasta Fagioli

(recipe & photos Family Circle magazine)

1 T. olive oil

3 cloves garlic, finely chopped

1 32 oz. box reduced sodium chicken stock/broth

2 cans (8 oz. each) no-salt-added tomato sauce

1 t. italian seasoning (although, I added more)

1/2 lb. ditalini pasta

4 carrots, peeled and sliced into coins

2 cans (15 oz. each) cannellini beans, drained & rinsed

1/4 lb. capicola (spicy italian ham)

1/2 t. salt

1/2 t. black pepper

1 c. water

Grated parmesan cheese

Heat oil in saucepan over medium-high heat. Add garlic and cook 1 minute. Stir in chicken stock, water, tomato sauce and Italian seasoning. Bring to a boil. Add pasta and carrots; simmer for 10 minutes, stirring occasionally.

Stir in beans, capicola, salt and pepper. Heat through.

Serve warm with grated parmesan cheese.

Loaded Garlic Bread

(recipe & photos Family Circle magazine)

6 slices bacon, each cut into 4 pieces

8 T. (1 stick) butter

6 cloves garlic, peeled & finely chopped

1 loaf (12 oz.) crusty Italian bread, cut into 24 slices, about 1/2" thick

3/4 lb. mozzarella cheese, cut into 2 pieces, each cut into 12 slices

Heat oven to 400. Coat 2 large baking sheets with nonstick cooking spray.

Place bacon on a microwave-safe plate lined with paper towels. Cover with another piece of paper towel. Microwave on HIGH for 4 minutes or until slightly crisp. Drain off fat and set aside. When cool enough to handle, cut into thin strips.

Melt butter in a small saucepan over medium-low heat. Add garlic and cook 1 to 2 minutes or until fragrant. Remove from heat.

Place bread on baking sheets. Spoon on butter and garlic. Top with a slice of cheese; sprinkle with bacon. Bake at 400 for 12 to 15 minutes, until cheese melts and bacon is crisp. Cool slightly.