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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Pasta Fagiole Recipe

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This recipe for Pasta Fagiole is from The Hungry Hawk Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1- pound Italian Sausage casing removed
1- onion chopped
2 - medium sized zucchini
1 - red or yellow bell pepper diced
4 - cloves of pressed or chopped garlic
1 - 141/2 ounce carton of Vegetable Broth
1/4-1/2 cup of good red wine (Chianti, sangiovese, etc)
1 - 8 oz. can of Tomato Sauce
1/2 cup of good red wine
1 Tsp. of Oregano
6 oz. Small Sized Penne Pasta
1 lb of Arugala or Spinach
2 cans (15oz each) Cannellini Beans (white beans)
Directions:
Directions:
In a 5-6 qt. pan cook and break-up sausage into medium to small sized chunks until it starts turning brown.
Add onion, bell pepper and garlic. Cook until onion is translucent.
Add broth, tomato sauce, oregano, pasta, and wine. You may want to add water at this point if it looks like you need more liquid.
Bring to a slight boil and cook until pasta is done, about 15 minutes.
Meanwhile rinse and drain white beans.
Wash Arugula or Spinach and coarsely chop.
Add beans and stir. Cook 10 minutes.
Add Arugula or Spinach and cook for additional 5 - 10 minutes.

Ladle soup into bowls and add freshly grated Parmesan or pecorino cheese.
Personal Notes:
Personal Notes:
I use hot Italian sausage and for a healthier version I use Turkey Sausage.
This is a family favorite. We love to serve this with a side of green salad and a slice of crusty bread.
The soup tastes even better the next day.
Since my husband likes his food spicy, I add freshly chopped jalapenos or add 1 tsp. of red chili flakes right after I add the pasta.

 

 

 

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