White Bean and Kale Minestrone Soup

• 2 tablespoons Pure Wesson Canola Oil
• 1 cup frozen chopped vegetable blend (onion, celery, bell pepper)
• 3/4 cup chopped carrots
• 2 1/2 cups water
• 1 (14.5 ounce) can Hunt's Petite Diced Tomatoes, undrained
• 1 (15 ounce) can Great Northern beans, drained
• 1 1/2 cups Hunt's Tomato Sauce
• 2 cups frozen chopped kale
• 1/2 cup dry small pasta shells, uncooked
• Kraft Grated Parmesan Cheese (optional)

1. Heat oil in large saucepan over medium-high heat.
2. Add vegetable blend and carrots; cook 3 to 5 minutes or until tender.
3. Add water, undrained tomatoes, beans and tomato sauce; stir to combine.
4. Bring mixture to a boil.
5. Add kale and pasta; stir to combine.
6. Reduce heat and simmer 15 minutes or until kale and pasta are tender, stirring occasionally.
7. Serve with Parmesan cheese, if desired.

canola oil, vegetable blend, carrots, water, tomatoes, great northern beans, tomato sauce, kale, pasta shells, parmesan cheese

Taken from allrecipes.com/recipe/white-bean-and-kale-minestrone-soup/ (may not work)