Pasta Fagiola
This hearty meal-in-a-bowl was recreated by Epicurious member Alisa Guralnick, from Encinitas, California, after trying a version of the divine soup at a restaurant in New York City. This recipe features sausage, white beans, spinach, pasta, and other veggies, making this a customizable recipe perfect for extra produce from community gardens, co-ops, or your own garden.
Recipe information
Yield
Makes 6 to 8 servings
Ingredients
Preparation
Step 1
In a heavy large pot or Dutch oven over moderate heat, heat the olive oil until hot but not smoking. Add the sausage and cook, breaking up the meat with a spoon, until lightly browned. Add the onions and garlic and cook, stirring frequently, until tender, about 10 minutes.
Step 2
Add the chicken broth, tomatoes, beans and their liquid, and water and bring to a simmer. Continue simmering, stirring occasionally, for 15 minutes. Add the pasta and cook at a gentle boil, raising the heat if necessary and stirring frequently, until tender, about 10 minutes. Add the spinach and cook, stirring occasionally, 3 more minutes. Season with salt and pepper. Divide the soup among bowls, garnish with the basil or parsley, and serve with freshly grated cheese.
