Prep Time: 30 minutes
Cook Time: 2 ¾ hours
Servings: 7 quarts
Ingredients:
3 Lrg. Carrots, chopped
3 Stalk Celery, chopped
5 clv. Garlic, minced
1 lrg. Yellow Onion, diced
2 Bay Leaves
¼ C Fresh Basil, chopped
2 Tbs Fresh Oregano, chopped
2 Tbs Fresh Rosemary, chopped
2 Tbs Fresh Sage, chopped
5 Sprig Fresh Thyme
1 – 32 oz. can Diced Tomatoes (I usually use fire-roasted or Italian-style)
3 oz Tomato Paste
4 C Vegetable Broth
2 C Chicken Stock
4 C Water ( use only as much is needed)
1 tsp Sea Salt
1 ½ tsp Freshly Ground Black Pepper
1 Med. Zucchini (around 1 1/2 cups), diced into bite size pieces
15 oz. Can Red Kidney Beans, drained and rinsed
15 oz. Can Cannellini Beans or Great Northern beans, drained and rinsed
1 ½ C Small Shell Dried
3 C Fresh or Frozen Kale or Spinach, chopped.
1 ½ tsp Balsamic Vinegar
Directions:
Preheat oven to 250˚.
Add carrots, celery, garlic, onions, basil, oregano, rosemary, sage, thyme, diced tomatoes, tomato paste, salt, pepper, and bay leaves to the Dutch Oven. Stir in vegetable broth, chicken stock, balsamic vinegar and into Dutch Oven. Cover with lid and cook on low for 2 hours.
Raise oven temperature to 350˚ 45 minutes before serving, Stir in water, zucchini, kidney beans, cannellini beans, kale and pasta and cook 45 minutes or until pasta is tender. Be prepared to add more water as the pasta will drink most of what is used.
Papa Scott’s Notes:
2017, I had a bumper crop of Kale. I got 4 harvests from 4 plants. I froze nearly 30 cups of torn Kale leaves; so I am using in place of spinach on my recipes and it tastes wonderful, while adding a nice cabbage flavor.
You may also use a slow cooker. This year, 2017 I used my Dutch Oven because it holds more and then before adding the water, I pulled out my soup pot which holds even more – 7 quarts vs 6 quarts. I canned all 7 quarts; which will make some nice meals when the temperatures dip below zero this winter.
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