Carlo’s Minestrone Soup

• 1/2 lb. red beans
• 1 lg. or 2 sm. ham hocks
• 2 carrots, sliced
• 2 celery stalks or fennel bulbs
• 1 bunch Swiss chard or Beet Greens, chopped
• 1 c. green beans
• 1 onion, chopped finely
• 2 cloves garlic, minced
• 1 (8 oz.) can tomato sauce
• 2 c. cooked small elbow macaroni
• 1 bay leaf
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 tbsp. Oil

Instructions

Rinse beans, cover and soak overnight. Drain beans and add with ham hocks and bay leaf to a large pot. Cover with 3-4 inches of water. Bring to a boil and then simmer 2 hours or until beans are practically done. Remove ham hocks, cut off meat, and return to pot. Add carrots, fennel, beet greens & green beans When they are almost cooked, add macaroni. In a small fry pan, add onion, oil and garlic. Cook on low until transparent. Add tomato sauce, salt and pepper. Cook 10 min, then add to large pot.