Shelly's Recipe

PASTA E FAGIOLI

Category: Soups

4 garlic cloves, minced
1 cup olive oil
5 large onions, coarsely chopped
2 (19 oz) cans cannellini beans
Dried oregano, basil, parsley and salt and pepper, to taste
Hot pepper sauce
8 cups canned chicken broth
1 heat cabbage, chopped into bite sized pieces
1 head escarole, rinsed and trimmed, chopped into bite sized pieces
1 (19 oz) can red kidney beans and chickpeas, undrained
1 lb elbow macaroni or small shell pasta
Grated Parmesan cheese

In a large pot, brown garlic in olive oil. When the garlic is browned, add the onions, 1 can cannellini beans, spices and a little sauce. Saute over low-medium heat approximately 10 minutes.

In a separate pot, bring the broth to a boil. Add the chopped cabbage and escarole in the pot with the onions and beans. Immediately pour in the boiling chicken broth. Cover until the cabbage and escarole shrink down into the liquid. Simmer on low-medium heat approximately 45 minutes.

Add remaining beans with liquid and cook approximately 30 minutes. In another separate pot, cook the pasta al dente and then add to the pot with the beans and vegetables. Serve with plenty of grated cheese and hot sauce. Serves 10-12