Pasta e Fagioli da Kerrnel

32oz Chicken Stock
32oz Water
1 cup Barilla Plus Elbows (macaroni)
15.5oz can Cannelini Beans, rinsed
15.5oz can Great Northern Beans, rinsed
14.5oz can Diced Tomatoes (No Salt)
6oz can Tomato Paste
1 Sweet Onion, med-large, diced
2 Celery Stalks, large, chopped
1 Carrot, large, diced
2T Olive Oil (E.V. or any kind)
1T Garlic, minced
1T Basil, dried
1t Oregano, dried
1/2t Thyme, dried
1/2t Coriander, ground
1/2t Cayenne
1/2t Kosher Salt (to taste)
1/2t Black Pepper, ground
1/2 Bay Leaf, whole (not crumbled)

If you do not have a dutch oven, you can use a slow cooker. If you do this, you may wish to sweat the onion and garlic in olive oil in a sautee pan and then transfer to the slow cooker. I would set the cooker to low and let it cook 6-8 hours.

You can also substitute whole wheat pasta instead of the Barilla Plus, just as healthy but not quite as much protein.

Pour olive oil into a dutch oven on medium heat and add onions and garlic. Sweat onions until translucent. Add all ingredients except macaroni.

Increase temperature to medium-high and bring to a boil. Add macaroni, stir, and reduce heat to low. Cover and simmer for 60-90 minutes.

Before portioning or serving, remove the bay leaf.

Serving Size: Makes about 10 2-cup servings.