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Warm Bean Medley
2 Tablespoons of minced garlic (2-3 cloves) I used jarred
1 Medium yellow onion, chopped to the size of your liking
2 14 ½ oz. cans of Petite Case of Diced Tomatoes with Zesty Jalapeños (Del
Monte)
1 1LB. 13oz. can of Red Kidney Beans (Goya), drained (not rinsed)
1 1LB. 13oz. can of Small Red Beans (Goya), drained (not rinsed)
1 1LB. 13oz. can of Black Beans (Goya), drained (not rinsed)
¾ of a 15.5oz. can of Cannellini Beans (Goya), drained (not rinsed)
2 peeled chopped carrots. Feel free to use chopped zucchini
32 oz. container of Low Sodium Chicken broth
2 generous cups of whole wheat cholesterol free yolk free Wide Noodles
Salt, pepper and olive oil to taste
In a large 8 quart stock pot, drizzle olive oil. Add onion and garlic
to hot oil and sauté in medium low heat for about 4-5 minutes. If
unsure about the oil temperature, drop a garlic morsel or sprinkle
a water drop with a wet finger tip and if oil sizzles, you are ready
to add the onion and garlic. Add your salt and pepper and chopped
vegetables and sauté for another 3-4 minutes at medium heat. Mix in
the tomato and keep the flame or temperature to a medium heat or a
bit higher. When mixture begins to simmer add the broth and the pasta.
Bring to a simmer once again and you may cover the pot for a few
minutes. When pasta is al dente, add the beans. Stir well.
Pot will be full but will not over flow. Return mixture to a simmer,
cover with lid, allowing a bit of a vent. Simmer for about 10-15
minutes and it’s ready to serve.
   
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