Feed the Troops Stew
Ready In: 1 hr
Serves: 5-8
Ingredients
- 4 (15 ounce) cans cannellini beans
- 1 bunch Italian parsley
- 12 fresh garlic cloves (minced)
- 1 1⁄2 cups of dry pinot grigio wine
- 12 Italian tomatoes (cut in eighths)
- 1 cup farfalle pasta (bow-tie)
- 8 Italian sausages
- 1 -2 teaspoon sea salt
- 1⁄3 cup extra virgin olive oil
Directions
- Boil pasta to pre-al dente--still a little tough to the tooth. Put to.
- the side.
- Grill sausage (bbq or in pan) Put to the side, but keep warm.
- Wash and dry parsley. Pull off leaves and throw out stems. Put.
- whole parsley leaves to the side.
- Pour the olive oil in a 3 quart pot. Heat on a medium flame. Add.
- minced garlic and salt. Stir. Lower flame a bit so garlic doesn't.
- brown too fast. Let simmer for 3 minutes or so.
- Add the 4 cans of cannellini beans, juice and all. Stir and bring to.
- simmer.
- Add partially cooked pasta. Stir, bring to simmer.
- simmer.
- Add parsley. Stir. Lower flame and cover pot. Stir occasionally for.
- the next five minutes.
- TO SERVE: put a sausage on a plate, pour bean stew over it and.
- top with fresh parmesan. Enjoy.
- Should feed 5-8, depending on appetites.
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