Sunday, March 20, 2011

Tuscan Bean Italian Pasta Stew

A very fresh bean stew.  This has green beans, zucchini, peppers, white beans, sausage, in a rich wine tomato sauce. Add ditalini at the end and this meal is a fullfilling treat. Mom use to use whatever leftover meat she had in the refrigerator. I considered this an Italian goulash. It has lots of leftovers in one pot with pasta.

1 28 oz can of whole tomatoes put through the food processor
2 cut up fresh zucchini in square chunks
1 whole green pepper sliced into chunks
1 lb hot Italian sausage cut into pieces
1 14.5oz can of white beans or fresh
2 cups fresh blanched or canned green beans
2 cups baby bella mushrooms
2 cloves of minced garlic
1 teaspoon each of parsley, basil, oregano, salt, pepper
1/4 teaspoon cayenne pepper
1 cup Marsala Wine
1 cup chicken broth or water, add more if it gets too thick
1/4 cup romano cheese and extra for on top
1/2 cup of ditalini pasta cooked
1/4 cup extra virgin olive oil
In a large saucepot add olive oil, garlic, peppers, mushrooms, zuchnini,  sausage and any leftover meat you may want to add, saute till sausage is browned. Add tomatoes, chicken broth, wine. Simmer for around 30 minutes on low. Add cooked green beans, white beans to the tomato mixture with herbs.  Just before serving add cooked pasta. Top with grated cheese.
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