+1 head Savoy Cabbage (pale green, curly type)
+5-6 large leaves of collard/dark cabbage greens
+4 large or 6-7 small potatoes
+1 cup macaroni or any bite size pasta (precooked)
+1-2 onions (used 1 red, 1 cooking onion)
+6 medium carrots
+2 cups (pre-soaked overnight) beans (used mixed: Romano, navy, pinto, red, lentils, etc)
+2 tbsp. salt and pepper
+1/2 cup extra virgin olive oil
#1. Add the chopped potatoes, onions, carrots and beans to a large stock pot, and cover ingredients with water. Add olive oil. Bring to a slow boil and cook until veggies are soft, approx 1.5-2 hours.
#2. On the side, prepare cabbage by cutting it in little pieces and soaking in cold water.
#3. Once ingredients in #1 are soft, then remove half the beans and mash all the remaining ingredients in pot.
#4. Bring the mish mash to a boil again, and now add the collard/cabbage greens; let it cook for a few minutes more on low, and then add the Savoy cabbage, precooked pasta, salt, pepper and more oil if you like, and cook it all for about 8 minutes.
#5. Add the beans right before serving so they don’t soften too much.
#6. Eat with plenty of fresh Papo Secos!! Enjoy!!
#7. Freeze the left over’s in freezable containers, man, enjoy it all again some other day!!