Pasta Fagioli Soup
2 – 15 oz. cans Garbanzo Beans (chick peas)
1Tbsp. crushed Red Pepper Flakes
1 – 15 oz. can White Kidney Beans
1 tsp. ground Black Pepper
1 – 19 oz. can Red Kidney Beans
1 large Vidalia Onion, chopped fine
1 – 15 oz. can Pinto Beans
3 Carrots, diced fine
1 – 28 oz. can Diced Tomatoes (drained)
½ fresh Jalapeno Chili, minced
5 Garlic Cloves, chopped
1 – 16 oz. pkg. (uncooked) Ditalini Pasta
½ tsp. fresh Rosemary, minced
1 qt. Vegetable Stock (Kitchen Basics Brand)
1 head Escarole Lettuce, chopped
12 oz. Chicken Stock (Kitchen Basics Brand)
Pour all the canned beans (WITH JUICE) in a stock or sauce pot.
Add the diced tomatoes to the beans (WITH NO JUICE).
Add vegetable stock and chicken stock. Stir.
Add garlic, onion, rosemary, carrots, crushed red pepper and black pepper.
Bring above mixture to a simmer, then, add the uncooked ditalini pasta. Continue to simmer until the pasta is cooked.
Add chopped escarole and before service adjust seasonings.