Phew you guys, it’s been a hot minute since i’ve done a recipe post. So many other things going on, and so little time to take photos. Slowly getting back into routine again, after the holidays.
Don’t get me wrong, I love the holidays. But I think I love having my weeks planned out perfectly even more.
Adam and I have been trying to book a holiday, since it’s been OVER A YEAR SINCE I WENT TO BALI. (Yayaya I know, life could be worse). Even still, last year I used almost all of my vacation days for photo shoots, so it’s not even like I really got to use my days off to relax.
In a perfect world, we’d take two trips a year. One trip would be uber relaxing – laying by the beach, taking tons of bikini pictures, and eating my weight in guacamole. The second trip would be more adventurous; staying in AirBnB’s, travelling around, hiking and sight seeing.
SOOO if you have any tips on where to travel and stay for trip ONE, holla at me. And don’t say Mexico (I’ve been there like, 40 million times) (First world problems) (I’m the worst).
Anywizzle, back to this recipe.
I’ve been meaning to make a soup for ages, and not just any soup. I really had my heart set on Pasta e Fagioli (which I probably spelt wrong and am too lazy to check). Pasta e Fagioli is basically pasta and beans in a soup. Pasta and beans separately are frigging great. Together?! It would be a like a carb-y legum-y explosion in my mouth.
This soup usually has meat it in, but it’s so easy to cut out and create a vegetarian Pasta e Fagioli. I used this Ditalini pasta from Barilla and loved it. Look how cute it is!
Soup is one of the easiest things to make, and is one of the best things for fridge organization – have some carrots that are getting soft? Throw em in! Have some leftover kale that you don’t have a recipe for? Throw that in too!
In fact this entire Vegetarian Pasta e Fagioli was basically a fridge organization PARTY. I was like a cartoon character, manically chucking all the sad, left behind vegetables onto the kitchen counter. So if you don’t have all the ingredients that I have, don’t sweat it. You can get pretty flexible with this recipe.
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What About You?!
- Any vacations planned soon?
- How do you like your soup – light and broth-y or heavy and pasta-y?