By passing down recipes, we can preserve culinary traditions, create lasting memories, promote healthy eating, pass on practical skills and food wisdom, and foster a sense of belonging and connection. It's a way to honour the past, celebrate the present, and pave the way for the future.

Family recipes for us often evoke strong feelings of nostalgia and comfort. The taste and aroma of a dish can transport us back to their childhood or special family gatherings. Passing down recipes ensures that these cherished food memories can be relived and shared with future generations.

We also love getting our children involved because it teaches them Practical Life Skills: Learning to cook traditional family recipes teaches important practical life skills, such as meal planning, food preparation, and cooking techniques. These skills are valuable for self-sufficiency and can contribute to a healthier and more sustainable lifestyle.

Many of the traditional recipes are Healthy and Nutritious: Traditional family recipes often rely on whole, unprocessed ingredients and emphasise balanced nutrition. By passing down these recipes, families can promote healthier eating habits and help future generations appreciate the importance of wholesome, homemade meals.

And lastly but defiantly not least, they Build a Sense of Belonging: Sharing family recipes helps create a sense of belonging and connection to one's roots. When individuals prepare and enjoy traditional dishes, they feel a part of something larger than themselves—a shared history and a community that extends beyond time and place.

We hope you love making, savouring and sharing our family recipe for Pasta e Fagioli, a classic Italian soup. Its packed with warmth and nutrients, just in time for Winter. 

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 celery stalks, finely chopped
• 2 carrots, finely chopped
• 1 can (14 ounces) diced tomatoes
• 4 cups vegetable broth
• 2 cups cooked cannellini beans (or 1 can, drained and rinsed)
• 1 cup ditalini pasta (or any small pasta of your choice)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, garlic, celery, and carrots. Sauté until the vegetables are softened, about 5 minutes.
2. Add the diced tomatoes (including the juice) to the pot and stir well. Cook for another 2-3 minutes.
3. Pour in the vegetable broth and bring the soup to a boil. Reduce the heat to low and let it simmer for about 15 minutes.
4. Add the cooked cannellini beans to the pot and stir. Simmer for an additional 10 minutes.
5. Meanwhile, cook the pasta separately according to the package instructions until al dente. Drain and set aside.
6. Add the cooked pasta to the soup. Stir in the dried oregano, dried basil, and bay leaf. Season with salt and pepper to taste.
7. Continue simmering the soup for another 10 minutes to allow the flavors to meld together.
8. Remove the bay leaf from the pot before serving.
9. Ladle the soup into bowls and garnish with fresh parsley.

Your Pasta e Fagioli is ready to be enjoyed! Serve it with some crusty bread and grated cheese of your choice on the side for a complete meal.