Pasta Fagiola

Name: Pasta Fagiola
Yield: Makes 6 to 8 servings
Ingredients: 1 tablespoon extra-virgin olive oil; 1 pound mild Italian pork or turkey sausage, casings removed; 2 large onions, chopped; 4 garlic cloves, minced; 2 (15-ounce) cans low-sodium chicken broth; 1 (28-ounce) can diced tomatoes, drained; 2 (15-ounce) cans cannellini beans, with their liquid; 2 cups water; 1 1/2 cups small dried pasta, such as shells or elbow macaroni; 10 ounces frozen spinach, thawed, squeezed to remove liquid, and chopped; 2 tablespoons chopped fresh basil or flat-leaf parsley; Freshly grated Parmigiano-Reggiano cheese, for serving

November 7, 2012

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.

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