Ingredients
3 or 4 lbs fresh tomatoes (skinned)
1/2 bunch fennel bulb-(chopped)
3 -6 garlic cloves (diced)
1/2 walla walla onion (chopped)
2 or 3 stalks celery (chopped)
3 or 4 small carrots (chopped)
1 medium zucchini (chopped)
4 or 5 chopped chard leaves
1 cup dry cannelli beans (cooked)
1 cup duram wheat shell macaroni
Basil (large handful fresh/chopped)
2 tbs. basil pesto
1/2 c. fresh grated reggiano parmesan
extra virgin olive oil to saute
seasoning (salt, pepper, garlic salt)
1/2 c. veggie or chicken broth powder
Preparation
Soak overnite then cook the beans (gently)- add cut up carrots 1/2 before done. Add broth powder and seasoning.
Saute: onion, garlic - in hot oil Puree 3/4 of the tomatoes, then chop small the remaining and add to the onions once they are nicely golden. Begin adding a few cups or so of filtered water and the remainder of the ingredients. Add the pasta last. (cook in separately - al dente.
