Preparation

If using dried kidney beans, cook the beans in a slow cooker overnight; or soak them overnight and cook them in the slow cooker in the morning so that the beans are ready when the pasta fazool is prepared later in the day. Follow package directions for cooking.  When the beans are cooked, proceed as follows:

For the quick method, place 8 cups of water in a large pot on the stovetop and turn on the heat.

While the water is heating, peel the carrots, onions, and garlic.  Dice the onions, thinly slice the carrots, and crush the garlic, and place them in the large pot with the water on the stove top. 

Add the corn, oregano, fennel seed, and hot sauce, and mix well.

When the water begins to boil, add the pasta and cook with the veggies until soft, but still somewhat chewy. 

While the pasta is cooking, open the crushed tomatoes and bean cans,  and add crushed tomatoes to the veggies after they are cooked.  Drain off the liquid from the kidney beans and add the drained beans.  Mix well, and cook on simmer until everything is hot. Mix occasionally to ensure uniform heating.

Serve with a large tossed salad and enjoy!