Pasta Fagioli Soup

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, chopped
• 1 14 1/2ounce can diced tomatoes with basil, garlic and oregano
• 2 14 1/2ounce cans reduced-sodium chicken broth
• 8 ounce (about 2 cups) small pasta shells
• 1 teaspoon Italian seasoning
• 1 bunch fresh kale, tough stems discarded, cut into 1-inch pieces and washed
• 2 cans small white beans, drained and rinsed
• 1 tablespoon tomato paste
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Grated Parmesan, for serving

1. 1. Heat oil in a large pot over medium heat. Add onion and cook 5 minutes. Add garlic; cook 1 minute.
2. 2. Stir in tomatoes, broth and 3 cups water. Bring to a simmer over high heat. Add pasta and Italian seasoning. Cook, stirring, 5 minutes.
3. 3. Stir in kale; cook 5 minutes more. Reduce heat to medium and stir in beans, tomato paste, salt and pepper. Heat through.
4. 4. Ladle into bowls; garnish with Parmesan.

olive oil, onion, garlic, tomatoes, chicken broth, pasta shells, italian seasoning, fresh kale, white beans, tomato paste, salt, pepper, parmesan

Taken from www.epicurious.com/recipes/member/views/pasta-fagioli-soup-52899941 (may not work)