Roasted Potato and Leek Soup

3-4 med/large potoates, sliced thin
2-3 leeks, halved washed and sliced like celery
olive oil
salt and pepper

heat oven to 450. on a baking sheet arrange leeks and potatoes sprinkle w/ oil salt and peper and roast until golden brown.

3-4tbsp butter
1/4 c flour
1 tbsp minced garlic, 3 cloves chopped
6 c chix broth
1/4 c white cooking white
1/2-1tsp white peper
1/2 c sour cream
1/4 c shredded parmesan

while potaotes/leeks are roasting melt butter in soup pot. Add garlic and brown until golden. Add flour and white pepper and let cook until flour/butter/garlic/pepper mixture is bubbly. Add the broth slowly stirring it in until it's smooth. Add the leeks/potatoes and mash a bit with the potato masher. Add the wine and sour cream and parm. Bring to a low simmer and allow the flavors to meld a bit. Serve warm with crusty bread and maybe some this sliced onions on top.

Pasta with Canellini Beans

2 cans canellini beans, rinsed and drained
2 8oz cans tomato sauce
2 tbsp wozzy sauce
3/4 red bell pepper chopped
4 cloves garlic, sliced thin
3-4 tbsp olive oil
2-3 stalks celery with leaves, super thinly sliced
1 lb ditalini pasta
3/4 c red cooking wine
1/2 tsp salt
1/2 tsp pepper
1/2 tsp oregano
3/4 tsp basil
1/4 tsp crushed red pepper flakes
Parmesan Cheese

Heat oil over med/high heat. Add sliced garlic and saute until golden (lightly golden). Add red pepper, saute one minutes, add celery saute 2 minutes more, add oregano and canellini beans, saute 5-7 minutes. Add crushed red peper, tomato sauce, basil, wozzy, and wine. salt and pepper to taste. Bring to boil, lower heat cover and simmer 30 minutes. While sauce is simmering heat water for pasta in pot. Cook pasta according to pkg directions or 1 min less. add cooked pasta to simmering sauce, stir. Add 1/2 c parm mix and serve immediately, with added parm if you like!