The last of Summer and the first of Fall

It's the first cool rainy day of the Fall season and I've not been motivated to do much today. I did, however, find a bit of inspiration in looking out my window: The last of my fresh basil, and I know just the recipe to use some of it up. A nice, hot bowl of Pasta e Fagioli with some crusty bread is just perfect for days like today.

Paste e Fagioli

1 cup ditalini pasta

2 T. olive oil

1 onion, minced

1 celery stalk, minced

1 carrot, minced

1/2 lb smoked ham, diced

2 cloves garlic, minced

1 (28-oz) can crushed tomatoes, including liquid

2 (15-oz) cans cannelini beans, drained and rinsed

4 cups beef stock

1 tsp dried thyme

1 bay leaf

dash ground black pepper

rind from a piece of Parmesan cheese

Fresh basil (optional)

Parmesan cheese (optional)

In a large stockpot, heat the oil. Add the onion, celery, and carrot and saute for 5 minutes. Add ham and garlic and cook, stirring, for one minute. Add tomatoes, beans, beef stock, thyme, bay leafand parmesan rind. Bring to a boil and simmer, covered, for 30 minutes. Add ditalini pasta and simmer until pasta is tender, about 9 minutes. Serve with a garnish of fresh basil* and parmesan cheese.

*Recommended technique: Chiffonade the basil leaves just before garnishing the soup. Lay several basil leaves one on top of the other. Roll into a cylinder. With a sharp knife, make thin slices of basil. Unroll slices and use them for garnish. If making this soup for a crowd, or if basil is out of season, sprinkle the top of the soup with a bit of dried basil just before serving.