RECIPE FOR PASTA FAGIOLI

1. Chop and sauté an onion, stalk of celery, and a clove of garlic (garlic is optional).
2. Carrots add a sweetness, so toss in a few.
3. Quart or more of chicken stock, preferably with bits of chicken from yesterday's roaster.
4. We always have some red sauce in the fridge, so a hearty scoop becomes a necessary ingredient.
5. Add a can or two of cannellini beans. These beans are full of flavor and come from southern Italy. 
6. Add salt and pepper, plus a dash of rosemary.
7. Cook til' done, about half an hour… take your time. 
8. Serve over pasta using shapes likes shells, or spirelli that catch the thickened broth.
9. Fresh grated cheeses like Parmigiano-Reggiano, crumbly Asiagio, or a hard cheese like Romano are a must sprinkled on top.

​Our Sycamore pasta bowls are “just right!” for this delicious meal.