Ingredients
- 2 quarts water
- 2 cups mini whole wheat pasta (shape of your choice)
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 1 pound potatoes, diced (approximately 2 medium potatoes)
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary leaves, chopped
- 2 (15 ounce) cans cannellini beans, drained and rinsed
- 1 (28 ounce) can diced tomatoes
- 12 cups vegetable stock, sodium free
- 1 tablespoon salt
- 4 ounces Tuscan kale, thinly sliced
Directions
Cook the pasta for 2-3 minutes less than the package instructions. Drain the pasta, rinse with cold water, and set aside.
In a large pot, heat 2 tablespoons of oil over medium heat. Stir in onion, carrot, celery, and potatoes. Cook for 8-10 minutes, stirring occasionally.
Continue cooking and add in garlic and rosemary. Cook for 4-5 more minutes, stirring every few minutes until the vegetables are fairly soft.
Next, add the beans, canned tomatoes with juice, and vegetable stock, along with the remaining 1 tablespoon of salt. Bring to a boil over medium-high heat.
Turn down the heat to a gentle simmer, add kale and cooked pasta, and simmer for 5 minutes over medium-low heat.
Serve hot and enjoy!
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Serves 8
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Difficulty: Intermediate
