Fagioli - A Huge Favorite

Fagioli-on-Toast: Adapted from a Cookie Magazine recipe

Thick slices of country bread
Olive oil
1 lb. Italian chicken sausage
2 garlic cloves peeled, sliced, mashed however you like garlic (or use the Trader Joe’s frozen garlic)
Sage leaves, lots (I keep them whole)
1 28 oz can diced tomatoes
1 15 oz can cannellini beans
Salt and Pepper to taste

Toast the country bread slices. Heat the oil in a large skillet (very large) add the sausage. When the sausage is almost browned add the garlic and sage, stir until it all browns a bit. Add the tomatoes, beans, salt and pepper. Cook until the liquid thickens a bit.

Put the toast in the bottom of a bowl and add the sausage/bean mixture on top. I usually serve broccoli with parmesan cheese with this meal. If you roast the broccoli it gives it a really sweet taste or microwave it – just don’t over cook it! I think the reason kids hate broccoli is most people over cook it.