
Servings |
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Ingredients
- 2 Tbsp olive or canola oil
- 1 medium onion chopped
- 2 - 3 medium carrots diced
- 2 - 3 celery stalks diced
- 2 cloves of garlic minced
- optional seasoning: see below
- ground pepper
- 1 x 15 oz can tomatoes (diced crushed or sauce)
- 3 cups chicken or vegetable broth low-sodium preferred
- 3 cups water
- 3/4 cup small pasta (orzo, ditalini or similar)
- 1 bunch kale chopped
- 1 x 15 oz can cannellini bean rinsed
Ingredients
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Instructions
- In a large pot, heat the oil and stir in the diced onion, carrots, and celery.
- Cook for a few minutes until the vegetables begins to soften.
- Stir in the garlic, pepper, and any other optional seasoning.
- Add the can of tomatoes (including juices), broth and water.
- Bring to a boil and add pasta and chopped kale*.
- Bring to a simmer and cook until the pasta is tender.
- Add cannellini beans
- Adjust seasoning.
Recipe Notes
Optional seasonings: