Submission by: Lidia Rota

SERVES: Approximately 16

INGREDIENTS:

• ½ lb. Jack Rabbit Red Kidney Beans
• ½ lb. Jack Rabbit Pinto Beans
• ¼ c. olive oil
• 1 large onion, diced
• 6 carrots, diced
• 12 oz. string beans, chopped
• 1 head of celery, diced
• 2 large potatoes, diced
• 12 oz. cabbage, julienned sliced
• 15 oz. canned diced tomatoes
• 1 lb. ditalini pasta
• 1 gallon of homemade chicken broth
• Parmesan cheese, as desired, for garnish

PREPARATION:

• To prepare beans: Presoak and cook beans as directed.
• In a large pot sauté onions, carrots, string beans, celery and potatoes in olive oil for ten minutes.
• Add cabbage and sauté for an additional five minutes.
• Add tomatoes and reserved kidney and pinto beans and stir until well combined.
• Add homemade chicken broth. Season with salt and pepper to taste. Bring to a boil. Reduce heat and simmer until vegetables and beans are soft.
• To prepare pasta: Bring salted water to a boil. Add pasta and cook until al dente. Drain.
• To serve: Place cooked pasta in bottom of soup bowls and ladle in soup. Garnish with parmesan cheese.