Feed the Troops Stew

• 4 (15 ounce) cans cannellini beans
• 1 bunch Italian parsley
• 12 fresh garlic cloves (minced)
• 1 12 cups of dry pinot grigio wine
• 12 Italian tomatoes (cut in eighths)
• 1 cup farfalle pasta (bow-tie)
• 8 Italian sausages
• 1 -2 teaspoon sea salt
• 13 cup extra virgin olive oil

1. Boil pasta to pre-al dente--still a little tough to the tooth.
2. Put to.
3. the side.
4. Grill sausage (bbq or in pan) Put to the side, but keep warm.
5. Wash and dry parsley.
6. Pull off leaves and throw out stems.
7. Put.
8. whole parsley leaves to the side.
9. Pour the olive oil in a 3 quart pot.
10. Heat on a medium flame.
11. Add.
12. minced garlic and salt.
13. Stir.
14. Lower flame a bit so garlic doesn't.
15. brown too fast.
16. Let simmer for 3 minutes or so.
17. Add the 4 cans of cannellini beans, juice and all.
18. Stir and bring to.
19. simmer.
20. Add partially cooked pasta.
21. Stir, bring to simmer.
22. simmer.
23. Add parsley.
24. Stir.
25. Lower flame and cover pot.
26. Stir occasionally for.
27. the next five minutes.
28. TO SERVE: put a sausage on a plate, pour bean stew over it and.
29. top with fresh parmesan.
30. Enjoy.
31. Should feed 5-8, depending on appetites.

cannellini beans, italian parsley, garlic, grigio wine, italian tomatoes, farfalle pasta, italian sausages, salt, extra virgin olive oil

Taken from www.food.com/recipe/feed-the-troops-stew-491211 (may not work)