Pasta Fagioli

Ok I will be the first to admit, I really like the Olive Garden.  Not for their pasta dishes (gross) but I am a sucker for their unlimited salad, soup, and breadsticks.

One of my favorite soups there is the Pasta Fagioli soup and I was wondering could I make this at home. 
I looked up a couple recipes online and I decided to pick and choose between recipes and just do the steps that I liked :)


 My version was a little different but it wasn't too far off and I felt better knowing that mine was fairly healthy.

Ingredients:

3-4 cups chicken broth
1 cup pasta (I used macaroni, you can use any small pasta shapes)
1/2 green pepper, diced
1/2 onion, diced
5 celery stalks, diced ( I would have added more but that was all I had!)
2 cloves garlic minced
1 can diced tomatoes
2 links spicy turkey sausage
1 can cannelinni beans (drained and rinsed)
1 tsp italian seasoning
1/4 cup parmesan cheese or parmigano reggiano

In a large soup pan/pot sauteed garlic, peppers, celery, and onions.  Take off casing from the sausage links and add sausage and brown.  After sausage is cooked, add chicken broth, beans, and tomatoes and bring to boil.  Reduce heat and add in pasta.  Simmer until pasta is cooked.  You may want to add more broth as the pasta absorbs the broth - it is up to you and how soupy you like your soup :)

I paired the soup with some salad and garlic bread and it made for a very hearty and yummy dinner!

Cinnamon Rolls

There are few things that can rival the smell and taste of a homemade warm and freshly baked cinnamon roll. Cinnamon rolls are not typically the healthiest thing so I figured that using a cinnamon roll recipe from Cooking Light would make me feel a little better eating more than one cinnamon roll in one sitting ;)

Ingredients

1 cup warm fat free milk (100 - 110 degrees)
6 TBSP melted butter, divided
1/3 cup granulated sugar, divided
1 package quick-rise yeast
3 3/4 cups flour
1 large egg, lightly beaten
1/4 tsp salt
cooking spray
2/3 cup packed brown sugar
1 1/2 TBSP ground cinnamon

Icing

3 TBSP butter, softened
2 TBSP heavy cream (I used skim milk)
1/2 tsp vanilla extract
1 cup powdered sugar

Combine milk, 3 tablespoons melted butter, 1 tablespoon granulated sugar, and yeast in a large bowl; let stand 5 minutes. Weigh or lightly spoon flour into dry measuring cups. Add egg and remaining granulated sugar to bowl. Stir in 1 cup flour; let stand 10 minutes.

Add about 2 1/2 cups flour and salt to milk mixture; stir until a soft dough forms (dough will be sticky). Turn out onto a lightly floured surface. Knead until smooth and elastic (about 6 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

Place dough in a large bowl coated with cooking spray; turn to coat top. Cover and let rise in a warm place (85°), free from drafts, 35 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rise 35 minutes or until doubled in size. Punch dough down; cover and let rest 5 minutes.

Combine brown sugar and cinnamon.

Turn dough out onto a lightly floured surface; roll dough into an 18 x 11–inch rectangle.

Brush remaining 3 tablespoons melted butter over dough; sprinkle evenly with brown sugar mixture.

Beginning at one long side, roll up dough tightly, jelly-roll fashion; pinch seam to seal (do not seal ends of roll).

Cut dough into 18 (1-inch) slices. Arrange 9 slices, cut sides up, in each of 2 (8-inch) square baking dishes coated with cooking spray. Cover and let rise 35 minutes or until doubled in size.

                                                             Yay for doubling in size!

Preheat oven to 350°.  Uncover rolls. Bake at 350° for 22 minutes or until lightly browned. Cool 10 minutes in dishes on a wire rack. Turn rolls out onto wire rack; cool 5 minutes. Turn rolls over.


To prepare icing, combine 3 tablespoons softened butter and cream; stir with a whisk. Stir in vanilla. Gradually add powdered sugar; stir until blended. Spread icing over rolls; serve warm.