Making Shoes, Pasta e Fagioli and Weird News for June 15, 2022

In the Daily Dose Health Segment Seth Noble of Noble Farriery stops by to talk about how he he hand makes all of his horseshoes. Pat Raia has our Recipe of the Month, a wonderful sounding Pasta e Fagioli and some Weird News. Listen in…

HORSES IN THE MORNING Episode 2954 – Show Notes and Links:

• Link for the visually impaired – Click Here
• The HORSES IN THE MORNING Crew: Glenn the Geek:  co-host, executive in charge of comic relief, Jamie Jennings: co-host, director of wacky equestrian adventures, Coach Jenn:  producer, Chaos Control Officer.
• Title Sponsor:  State Line Tack
• Image Credit: Seth Noble of NobleFarriery.com
• Guest: Pat Raia Recipe of Horse Welfare News and What Italians Really Eat
• Guest: Seth Noble of NobleFarriery.com
• There’s an App for that!  Download our FREE new Horse Radio Network App for iPhone and Android
• Follow Horse Radio Network on Twitter
• Additional support for this podcast provided by: Daily Dose Equine and Listeners Like You

Time Stamps:

06:30 – Daily Whinneys

14:30 – Pat Raia

28:00 – Seth Noble

44:30 – Weird News

Pasta e Fagioli

• 3 tbsp – olive oil
• 1 cup chopped onion
• 1 large carrot peeled and chopped
• 1 large stalk of celery chopped
• 2 large cloves of garlic
• 1/8 teaspoon red pepper flakes
• 1 teaspoon Italian seasoning
• 6 cups chicken broth or vegetable broth
• 5-6 small tomatoes broken into pieces – may also use one can of diced tomatoes
• 1/2 lb small shell pasta
• 2-15-ounces cans of cannellini beans
• 1/4 cup fresh parsley
• salt and pepper to taste

Directions

1. In a large pot, heat the olive oil over medium heat and saute the onion, carrot and celery for about 2-3 minutes.
2. Add the garlic, red pepper and Italian seasoning and saute for another minute
3. Add chicken or vegetable stock and the tomatoes bring to a strong boil
4. Add the pasts and boil until the pasta is al dente
5. Add the beans
6. Turn off the pot and add the parsley
7. Salt and pepper to taste