I've not been able to get @Lady Hunter 's soup thread out of my mind since she posted it! I've never had Pasta e Fagioli soup in my life that I can recollect, but it looked delicious, and I couldn't wait to give it a try. When I woke up to the snow this morning I knew right then it was gonna be Fagioli soup day! I had everything on hand to make it as well. I got started by shelling some beans. I used my white cornfield bean and my Goose beans for the recipe. I put those on to cook first thing so that they would be tender when they were added to the soup. I then went to the garden and cut a stalk of celery, and picked some fresh spinach. I already had carrots in the cellar from those I dug a couple of days ago. I used some of the sausage I ground over the weekend for the meat base in the soup. The drippings leftover from browning the sausage worked nicely for sauteing the vegetables. When the veggies just started to get tender I added everything to the pot but the pasta and brought it to a slow simmer. While the soup was cooking I split a loaf of Woohoo Italian bread I had taken out of the freezer earlier and smeared each half heavily with fresh garlic butter and minced parsley. The Pasta e Fagioli was delicious, and will definitely be put into the soup rotation!