I’ve always wanted to make it myself and not sure why I didn’t earlier because it was so yummy and easy to make. With all the cooking I’ve done in the last year I’ve mentally noted what  the main ingredients call for and made my own version of it. I can not follow a recipe 100%… it’s not in my blood. I learned the principles and pleasure of cooking through my parents and I always had a hard time remaking their recipes because they’ll say “I used a dash of this and just cooked it” and then expect you to understand how to reproduce it. Now I get it because once you start cooking a lot and are experienced in the kitchen, you can reproduce just about anything even without a recipe. There’s nothing better than cooking for your loved ones (I’m glad my parents taught me this) and I think this makes all my meals that much better, it makes me a better cook.

• 2 carrots, diced
• 1 zucchini, diced
• 3 celery stalks, diced
• 1 onion, diced
• 3 tomatos, diced
• 6 garlic cloves, minced
• 1 can of kidney beans, soaked & drained
• 8-10 cups of chicken stock or vegetable stock
• 1 cup rigatoni pasta
• Parsley, chopped
• Thyme, few sprigs if fresh or 1 teaspoon if dry
• Sage, 3-4 leafs if fresh or 1 teaspoon if dry
• 2 bay leafs
• salt & peper to taste
• 2-3 tablespoons of olive oil
• 1 rind of parmesan cheese (the secret weapon)

Dice all your veggies, make sure they are all the same size so they cook all at the same time. Heat up your pot to a medium heat and add oil, sauté the onion, garlic and celery until soft and cooked. Then add the carrots, tomatos, zucchini, thyme, sage, salt & pepper, cheese grind and stock and bring to a boil at medium to high heat for about 15 minutes. Once it starts boiling after 15 minutes or so add the kidney beans and rigatoni and boil for another 10 minutes. Turn off and add the chopped parsley, fresh works best. Top with parmesan cheese and serve with garlic bread. Makes 4-6 servings.

I hope you enjoy.