WINE & FOOD AFFAIR RECIPES

Main Dish

Pasta e Fagiole

J. Rickards Winery

24505 Chianti Road
Cloverdale, CA 95425
jrwinery.com

A hearty classic Italian soup / stew featuring pasta and beans, Pasta e Fagiole is perfect to take the chill off fall and winter weather. This dish is flexible and, alternately, can be made vegetarian without meat and by using veggie stock. Make this as is or suit to your taste. Many of the ingredients can be optional but Pasta e fagiole means "pasta and beans" so you must include them. Enjoy!

Ingredients:
  • 2 cups Dry Cranberry Beans
  • 6 cups Water
  • 1/2 cup J. Rickards Sauvignon Blanc
  • 1 pound Italiian Sausage
  • 2 cups Beef Stock
  • 4 1/2 cups Chicken Stock
  • 1 each Sweet Onion Chopped
  • 3 cloves Garlic Crushed
  • 1 tablespoon Tomato Paste
  • 2 tablespoons Parsley Chopped
  • 1 cup Ditalini or Tubetti (mini shells pasta) Uncooked
  • 1/3 cup Parmesan Cheese Grated
  • 1-2 cups Kale or Swiss Chard (optional ingredient) Chopped
  • Parsley Chopped, for garnishing
  • Basil Chopped, for garnishing
  • Extra Virgin Olive Oil Drizzle for garnishing
  • Parmesan Cheese Grated, for garnishing

Receipe Directions:

Place the beans and cold water in a 6-quart pot and bring to a boil. Cover the pot and turn off the heat. Let stand for 1 hour. Drain the beans and return to the pot.

Add the wine and both stocks, and bring to a boil. Cover and simmer gently for 30 minutes. Strain out half the beans and puree. Add pureed beans back to pot.

Sauté chopped onion and garlic with olive oil over medium heat until translucent and aromatic. Add sausage and brown over medium heat. Stir in tomato paste and parsley. 

Add sausage mixture and raw pasta to the stock pot with the kale and/or chard. Simmer gently, uncovered, for 25 to 30 minutes or until the pasta is tender and soup is thick. Stir often.

Stir in the 1/3 cup of Parmesan. Serve and garnish with chopped parsley, a drizzle of extra virgin olive oil, chopped basil leaves and grated Parmesan cheese.