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An interior designer with a profound love of traveling.

Mallory Bouchard Curations showcases my love and passion for all things travel, design, and DIY.

GUEST POST:: foodapparel

GUEST POST:: foodapparel

While I try to play catch up and get a bunch of new projects done to post for you all, I am grateful and excited to have my very first guest bloggers this week!

Let me introduce you to food bloggers Tammy and Christina! This the fabulous duo of 


 are sister-in-laws who have a passion for all things yummy! Their recipes are delicious, and their pictures make your mouth water!!

So have some DIY fun in the kitchen this weekend and warm your insides up with this yummy soup!


Pasta e Fagioli at

As the days get a little colder and colder, time to start pulling out the jackets and boots. I'll be honest. I kinda love Fall clothing. There are just so many possibilities.

And as we start dressing a little bit warmer, what more appropriate way to match it in the kitchen scene than with soup! Oh yes, soup, and more soup to come. Let's just say there will be a lot of soup coming your way soon because well, it's kinda delicious.

This Pasta e Fagioli will do the trick on any day where you need something that's gonna fill the belly, but not take a ton of time or effort.

Pasta e Fagioli literally means pasta and beans, and is traditionally a meatless Italian soup. But honestly, I love throwing some turkey sausage into the mix to give it a nice hearty finish (you could also do pork sausage or pancetta). And don't forget to make a batch of this 

Parmesan Pull Apart Bread

 on the side. Well, make that two batches, because, believe me, you'll be fighting over the last of it!

Give this soup a try and you'll soon find it a regular part of your Fall/Winter lineup, no doubt.

Pasta e Fagioli at

Pasta e Fagioli: Classic Style

Recipe Type: Soup

Author: Tammy Blankenship

Prep time: 20 mins

Cook time: 1 hour

Total time: 1 hour 20 mins

Serves: 10 servings


  • 1 pound (16 ounces) turkey sausage
  • 1 medium onion, finely chopped
  • 4 carrots, thinly sliced
  • 4 stalks celery, thinly sliced
  • 4 cloves garlic, minced
  • 1 can (28 ounces) diced tomatoes
  • 1 can (about 15 ounces) red kidney beans, drained and rinsed
  • 1 can (about 15 ounces) cannellini beans, drained and rinsed
  • 6-8 cups reduced-sodium beef broth (depending on how much liquid you would like)
  • 1 can (28 ounces) tomato sauce
  • 2 teaspoons dried parsley
  • 1/2 teaspoon dried basil
  • 1 teaspoon salt
  • 2/3 cup small dry pasta


  1. Place sausage in a large stockpot and brown over medium heat, crumbling as it cooks.
  2. Once the sausage is lightly browned add onion, carrots, celery and garlic until vegetables are al dente, 8-10 minutes.
  3. Add the can of diced tomatoes with juice, the beans, beef broth and tomato sauce to the pot.
  4. Add in all of the seasonings, stir well, and increase the heat to high and bring to a boil.
  5. Once boiling, reduce the heat to low, cover and simmer at least 30 minutes.
  6. Add the dry pasta and continue to simmer on low for another 20 minutes.
  7. Serve.


[b]Change it Up:[/b][br]Substitute pork sausage or pancetta for the turkey sausage.[br]Adjust the amount of beef broth to your preference for a thinner or a heartier soup.[br][b]Dress it Down:[/b][br]Eliminate the meat for a more traditional version

-Tam at Food Apparel


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