Ingredients
-2 T EVOO
-1 yellow onion
-1/2 bag of kale
-4 cloves garlic, minced
-2 tsp thyme
-1/2 tsp crushed red pepper
-1 (15 oz) can kidney beans
-1 (15 oz) can white beans
-4 large roma tomatoes, diced
-1 (15 oz) can tomato sauce
-2 handfuls fresh green beans, chopped into bite size pieces
-3 C veggie broth or chicken broth
~8 oz shell shaped pasta
-salt and pepper to taste
-shredded cheese, optional
Steps
1. Saute garlic and onion with EVOO in large pot or dutch oven over medium for 3-5 minutes.
2. Pour in the beans, diced tomatoes, tomato sauce, green beans, thyme, and red pepper. Stir everything together and bring it up to a simmer.
3. Add 3 C chicken/veggie broth. Stir in dry pasta and bring soup to a simmer. Put the lid on the pot and simmer for ~10 mins or until the pasta is cooked. Stir the pot occasionally so that pasta doesn't stick to pot.
4. Stir in kale until in wilts down. Season with salt and pepper.
5. Serve with cheese and good bread.
