Pasta Fagioli Soup

• 2 tablespoons olive oil
• 1 onion (diced)
• 3 garlic cloves (chopped)
• 4 12 ounces tomatoes (diced with basil, garlic and oregano)
• 29 ounces chicken broth
• 8 ounces small shell pasta
• 1 teaspoon italian seasoning
• 1 bunch fresh kale (tough stems discarded, cut into 1-inch pieces and washed)
• 24 ounces small white beans (drained and rinsed)
• 1 tablespoon tomato paste
• 12 teaspoon salt
• 14 teaspoon pepper
• 3 tablespoons parmesan cheese (Grated , for serving)

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

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

Taken from www.food.com/recipe/pasta-fagioli-soup-451505 (may not work)