1 (8 oz.) can garbanzo beans (chick peas), drained
1 onion, chopped
4 slices bacon, sliced into small strips (or turkey bacon)
6 cups water
1 (15 oz.) can stewed tomatoes (Hunts)
1 (15 oz.) can tomato sauce (Hunts)
4 carrots, diced
1 chayote fruit, diced
1 bunch kale, chopped
6 garlic cloves, thinly sliced
1 tsp. oregano
1 tsp. black pepper
1 tbsp. apple cider vinegar
1 tsp. salt (plus add more to taste)
1/2 lb. red beans, cooked al denté
1 (12 oz.) bag tri-color rotini pasta, cooked al denté

Sauté onions with bacon until onions are soft and bacon is browned.

Add water and bring to simmer. Add tomatoes, tomato sauce, carrots, chayote fruit, kale, garlic and seasonings. Add cooked beans and pasta and let simmer until vegetables reach desired tenderness. Season with salt, to taste.

Submitted by: Ana Lily