Out of this world goodness from Mother Earth!

by Bob Levin, *Eat Life Before Life Eats You!

Saturday, February 3, 2018 [Last updated: 02/25/2018, 9:20 AM PST]

Proudly buying local and baking with products from Bob’s Red Mill.
Bob Levin, nominated membership with the “Heroes of the Mill” since Nov. 2014.

I’m an Italian-Jewish-American and jokingly remark that should I ever design a coat-of-arms it will include a
meatball and a matzo ball. Between baking and other activities I am writing my first tell-all book
“Motorcycle of the Soul” and a movie will follow. Hope you enjoy this recipe. Eat life before life eats you!
Pasta Fazool (Pasta e Fagioli)
By Bob Levin
I’m vegetarian now so feel free to substitute the meat with seitan or more vegetables. I’ll publish a vegan or
vegetarian recipe the next time I make this dish. This classic Italian-American sausage and beans recipe
makes an estimated six quarts that can be frozen in portions for quick meals or served as a main course
with salad and garlic bread for family and friends.
Ingredients:
● Chicken, Bones or Both……………………………………………. (1 Gallon of Water)
(Make 1 Gallon of Stock to maintain a thick hardy stew consistency.)
● Olive Oil……………………………………………………………………. (1 Cup)
● Sweet Italian Sausage Links [cut in 1” pieces]………… (1 Package or 5 Links)
● Ham [chopped coarsely]………………………………………….. (1 lb)
(Optional: Hamburger, Lamb, Bulk Italian Sausage, and Seafood)
● Mushrooms [sliced or cubed]…………………………………… (1 lb)
(Large Pre-Sliced Carton or Four Large Portabellas)
● Celery [diced]…………………………………………………………… (3 Stalks)
● Carrots [diced]…………………………………………………………. (2 Mediums)
● Yellow Onion [chopped]…………………………………………… (1 Large)
● Elbow Macaroni………………………………………………………… (1 lb)
(Pre-cook macaroni al dente on the firm side.)
 ● Tomato Paste…………………………………………………………… (1 Large Can)
● Better Than Bullion Beef or Chicken………………………… (Taste)
● Salt…………………………………………………………………………… (Taste)
● Black Pepper…………………………………………………………… (Taste)
● Red Pepper Flakes……………………………………………………. (Taste)
● Italian Seasoning……………………………………………………… (Taste)
● Garlic………………………………………………………………………… (Taste)
● Swiss Chard……………………………………………………………… (1 Bunch)
● Italian Parsley…………………………………………………………… (1/2 Bunch)
● Cannellini Beans………………………………………………………. (1 Can)
(White kidney)
● Romano Cheese [shaved from a wedge]…………………. (1 Cup for Recipe & Extra for Topping)
(Do not use that flavored sawdust in a green can!)

Directions:

1. Start boiling chicken or bones, scrap vegetables, spices, and Better Than Bullion in one gallon of water to
make stock. Use as needed to keep the recipe at the correct consistency and that of a thick hardy stew.

2. Boil one pound of elbow macaroni in salted, seasoned and oiled water until al dente on the tougher side.
Later you’ll be cooking this another few minutes after returning same to the pot with other ingredients. Drain
and set aside.

3. Remove the large center veins from the Swill chard and chop the remaining greens into pieces. Chop the
Italian parsley into pieces.

4. Heat olive oil in large skillet or pot. Fry Italian sweet sausage pieces until browned and done. Remove and
set aside. Do not drain or clean the pan. Cook the other meat until done. Remove and set aside. Do not
drain or clean the pan.

5. In same pan brown off mushrooms. Remove and set aside. Then fry diced celery, carrots and chopped
onions until the latter is translucent. Remove and set aside unless ready for step number six and already
using a large pot.

6. In large enough pot return all previously cooked meats, mushrooms, celery, carrots, and onions. Add
tomato paste, salt, ground black pepper, red pepper flakes, garlic, Italian seasoning, three cups of stock,
and bring to a light boil for two or three minutes.

7. Add chopped Swiss chard, Italian parsley and cook until wilted.

8. Return previously cooked al dente elbow macaroni pasta to the large pot. Add cannellini white beans. Add
more chicken or bone stock to keep ingredients at the proper consistency of thick stew. Cook until pasta is a
perfect al dente.

9. Remove from heat and stir in one cup of grated Romano cheese. Serve the pasta fazool in a bowl and top
with grated Romano cheese, ground black pepper and red pepper flakes to taste.
Mazel a presto!