Spanish Bean Soup

Spanish Bean Soup

1 lb Chorizo or Kielbasa, cut in 1/2" pieces

2 medium Onions, cut in 1/2" pieces

3 Garlic cloves, minced

4 cans Chicken stock or broth

6 medium Potatoes, peeled & cut in 1/2" cubes

2-3 cans (15 oz each) Garbanzo beans, drained

1 Chicken bouillon cube

3-4 packets of Sazon goya with azafran or 2 packets of Vigo flavoring & coloring

1 small bay leaf

Begin by:

Saute kielbasa in soup pot over medium heat until fat is rendered.

Add onions & saute until unions are translucent.

Add garlic & saute 2 more minutes.

Add 4 cans of Chicken broth or stock.

Add 2-3 cans of Garbanzo beans.

Add 1 chicken bouillon cube.

Add 1st 3 packets of Sazon seasonings and check for desired taste, if stronger taste desired add 1 more packet.

Add potatoes.

Bring to a boil then reduce heat to medium low and simmer for approx 2 hours.

Remove Bay leaf before serving.

Pasta e fagioli

Pasta e fagioli
(Pasta-fa-zool)

1 Can Great Northern Beans
1 Can Water
Olive Oil
2 Garlic cloves
2 Bunches of Escarole greens
1 ¼ Cup Diatellini or Tubettini pasta

Boil 1 can of beans (with all liquid in the can) in 1 can of water, a splash of olive oil, salt & pepper to taste.
When beans are soft mash a few to thicken the sauce.

In separate pan sauté the garlic in olive oil and add Escarole greens just to wilt. Add this Escarole/garlic mix to the pan with the beans and cook greens til tender.

Last step can be done 2 ways:

Either boil the pasta until ½ way done in a separate pan then add to the Escarole/bean mixture
OR
Add 1 ¼ Cup of Diatellini or Tubettini pasta directly to the Escarole/bean mixture and cook til pasta done.

Serve w/grated cheese & crusty Italian bread if desired.