Ingredients

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

Preparation

  1. Heat oil in a large pot over medium heat. Add onion and cook 5 minutes. Add garlic; cook 1 minute.
  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. Stir in kale; cook 5 minutes more. Reduce heat to medium and stir in beans, tomato paste, salt and pepper. Heat through.
  4. Ladle into bowls; garnish with Parmesan.