What's Cookin at the Westover's - Pasta e Fagioli Soup & Cheddar Bay Biscuits

This soup is super easy and always tasty. Courtesy of Erika Sexton, its basically impossible to mess this one up.

The biscuits come from Perry's Plate. If you've ever eaten at Red Lobster these biscuits are an excellent replication of their famous biscuits.

Pasta e Fagoli

1 Tbsp olive oil

1 small onion, diced

1 large celery stalk, diced

2 garlic cloves, pressed

1 package ground turkey

1 large can chicken broth (I always find that I actually need more than this in the end after the pasta has cooked and soaked a bunch up...)

1 can (15-19oz) white or light kidney beans, rinsed and drained

1 can (14.5oz) crushed tomatoes

1 tsp. sugar

1/4 tsp. salt (I use more I'm sure...I like salt)

1/4 tsp. pepper

1 bay leaf

1/2 cup rotelli pasta (the ones that look like corkscrews)

1 package (10oz) frozen chopped spinach

1. In a dutch oven, heat oil over medium heat. Add onion and celery and saute until vegetables are tender. In the last two minutes of this process, add the pressed garlic. (I often put the garlic in with the ground turkey instead because I have a knack for burning garlic and that's yucky)

2. Add the ground turkey in chunks and season to taste with salt and pepper. Stir until turkey meat is thoroughly cooked and lightly browned.

3. To dutch oven, add the chicken broth, kidney beans, tomatoes, sugar, salt, pepper, bay leaf; at this point, add water (or more broth) if needed. Bring to a boil, then reduce heat and simmer for 5 minutes. Add the frozen spinach; cover and let simmer until the spinach is cooked and incorporated into the soup.

4. Add the pasta and simmer until pasta is done; approximately 10 minutes more.

5. Remove bay leaf and serve in bowls. If desired, sprinkle grated Parmesan cheese on top.

Cheddar Bay Biscuits

2 1/2 c Bisquick
4 T cold butter
1 heaping cup grated cheddar cheese
3/4 c cold whole milk
1/4 tsp garlic powder

Brush on top:
2 T butter, melted
1/4 tsp garlic powder
1/4 tsp dried parsley flakes
Pinch salt

Preheat oven to 400 degrees.

Combine Bisquick with cold butter in a med bowl using a pastry cutter or large fork. Don't mix too thoroughly -- mix til the butter is about the size of peas. Add cheese, milk and 1/4 tsp garlic powder. Mix by hand until combined, but don't over mix.

Drop 1/4-cup portions onto an ungreased cookie sheet using an ice cream scoop. (or a 1/4 c measuring cup) Bake for 15-17 minutes or until tops begin to turn light brown.

When you take the biscuits out of the oven, combine topping ingredients and brush over top of hot biscuits.

Makes a dozen.