ABOUT 1 TO 1 AND A HALF CUP OF SHORT CUT PASTA
1 14OZ CAN KIDNEY BEANS RINSED AND DRAINED
1 14 OZ CAN OF DICED TOMATOES (I USED POM BRAND)
2 CARROTS PEELED AND DICED
2 POTATOES PEELED AND DICED
2 CELERY STALKS DICED
ONE SMALL ONION DICED TO SAME SIZE AS VEGGIES
SPINACH TO YOUR LIKING I USED ALMOST A WHOLE BAG (MED SIZE BAG)
A COUPLE FRESH BASIL LEAFS I USED ABOUT 4
1 GARLIC CLOVE MINCED
EXTRA VIRGIN OLIVE OIL
THICK PANCETTA (IF YOU CANT FIND THIS YOU CAN USE BACON)
3 14 OZ CANS OF CHICKEN STALK
SALT PEPPER
TOMATOE PASTE
FIRST YOU WANT TO GO AHEAD AND COOK UP YOUR BACON IN A LARGE PAN WITH A COUPLE TBLSPNS OF EVVO WHEN ITS NICE AND BROWN YOU WANT TO CATCH IT ALL WITH A SLOTTED SPOON CAUSE WE ARE GOING TO SET THAT ASIDE AND REUSE OUR OIL ITS FULL OF FLAVOR
FIRST YOU WANT TO DICE UP YOU CARROT CELERY AND ONION ALL TO THE SAME SIZE SO IT COOKS EVENLY WHEN THATS ALL DICED YOU CAN TOSS IT IN THE PAN NOW YOUR HEAT SHOULD BE SET TO ABOUT MED TO MED HIGH LET THE VEGGIES COOK UP FOR ABOUT 4 MINUTES WHILE THATS COOKING DOWN GO AHEAD AND PEEL AND DICE UP YOUR POTATOES AND MINCE YOUR ONE CLOVE OF GARLIC WHEN THE 4 MINS HAS PASSED GO AHEAD AND ADD IN YOUR POTATOES AND GARLIC AND LET THAT SET FOR ANOUTHER COUPLE MINUTES NOW WE ARE GOING TO ADD IN OUR KIDNEY BEANS AND TOMATOES AND THE 3 CANS OF CHICKEN STALK AND A TBLSPN OF TOMATOE PASTE WE ARE GOING TO PUT THE LID ON AND LET THIS COOK UP FOR 20 TO 25 MINUTES WHEN THATS UP WE ARE GOING TO ADD IN OUR BASIL JUST RIP UP THE LEAVES AND DROP THEM IN AND WE ARE ALSO GOING TO ADD IN OUR PASTA AND TASTE FOR SEASONING (SALT AND PEPPER) STIR AND TOP AGAIN TILL OUR PASTA IS COOKED WHEN PASTA IS COOKED WE ARE GOING TO ADD IN OUR SPINACH IT WILL WILT DOWN AND THEN SERVE :) WE ENJOYED THIS DISH WITH SOME FRENCH BREAD IT WAS SO PERFECT FOR A COLD EVENING
