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Soups and Stews | |
| Makes 10-12 servings so scale as needed 4 clove garlic, minced 1 cup olive oil 5 onions, coarsely chopped 2 can cannellini beans (19-oz ea.) salt & pepper, to taste dried oregano, basil, and parsley, to taste hot pepper sauce, to taste 8 cups canned chicken broth 1 head cabbage 1 head escarole, rinsed and trimmed 1 can red kidney beans, undrained (i use pinto beans instead) 1 can chickpeas, undrained 1 lb elbow macaroni or small shell pasta (i use less & only use the amount i want in smaller portion sizes that were frozen) | |
| In a large pot, brown the garlic in the olive oil. When the garlic is browned, add the onions, 1 can of the cannellini beans, salt and pepper, oregano, basil, arsle, and a little hot sauce. Saute over low-medium heat approximately 10 minutes. In separate pot, bring the chicken broth to a boil. Have the cabbage & escarole cut up into bite-sized pieces and put them 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 for approximately 45 minutes. Add the remaining beans with their liquid, and cook approximately another 30 minutes. Cook the pasta & add to the pot with the beans & vegetables. Serve with grated cheese and hot sauce, if desired. | |
Unrated | |
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