2 tbsp. oil
1 clove garlic
Crushed hot pepper
1 (2 lb.) can whole tomatoes
1 sm. onion
2 med. potatoes
2-3 carrots
Salt, pepper, and garlic salt to taste
4 stalks celery
1/2 lb. string beans
1 can pork 'n beans
1 can chick peas
1 can peas
1 lb. escarole or spinach (cut in pieces)
1/4 lb. Ditalini macaroni
Pinch thyme

Saute garlic in oil until it is golden brown. Turn off burner and sprinkle a pinch of hot pepper into oil. Add the tomatoes. Mince onion, cut the potatoes into cubes, slice carrots and celery, then cut the string beans into 1/2-inch pieces. Combine with the tomatoes plus 2-3 cups water, depending on the amount of broth desired.

Add salt, pepper, garlic salt, and thyme to taste. Allow the pot to come to a boil, the add all the beans, peas, and escarole. Allow the soup to cook for at least 1 1/2 hours on a low flame with the cover on. Boil macaroni separately, then add to soup when ready to serve.