1 celery stalk
2 carrots
2 chopped garlic cloves
1 large can crushed tomatoes
1 large can + two small cans chicken stock
2 cups large shell macaroni
1/2 head kale, chopped finely
2 tsp. oregano
1 tsp. basil
1 can garbanzo beans
1 can red kidney beans
1 can cannelloni beans
Salt and pepper
Grated mozzarella
Saute onion, garlic, celery, and carrots. Add tomatoes and spices. Cook twenty minutes. Add chopped kale. Cook a little longer. Add all ingredients to chicken stock with two cups shell macaroni. Cook for at least half an hour. Serve with grated mozzarella and garlic breadsticks. Geoff and Glo loved this. We had it for New Year's Day 2012.
(Original recipe called for escarole rather than kale, but I couldn't find any in the grocery store. Kale worked fine. It also called for not-to-be-found ditalini macaroni--but shells were great.)
2 carrots
2 chopped garlic cloves
1 large can crushed tomatoes
1 large can + two small cans chicken stock
2 cups large shell macaroni
1/2 head kale, chopped finely
2 tsp. oregano
1 tsp. basil
1 can garbanzo beans
1 can red kidney beans
1 can cannelloni beans
Salt and pepper
Grated mozzarella
Saute onion, garlic, celery, and carrots. Add tomatoes and spices. Cook twenty minutes. Add chopped kale. Cook a little longer. Add all ingredients to chicken stock with two cups shell macaroni. Cook for at least half an hour. Serve with grated mozzarella and garlic breadsticks. Geoff and Glo loved this. We had it for New Year's Day 2012.
(Original recipe called for escarole rather than kale, but I couldn't find any in the grocery store. Kale worked fine. It also called for not-to-be-found ditalini macaroni--but shells were great.)
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