• 1 medium carrot, diced
  • 1 medium onion, chopped
  • 1 bell pepper, chopped
  • 1 stalk celery, chopped
  • 3 cloves garlic, minced
  • 4 cups water or vegetable broth
  • 1 sweet potato, peeled and diced
  • 1 pint tomatoes, chopped
  • 1 bunch kale (thick ribs removed), chiffonade
  • 2 1/2 tsp fresh parsley
  • 2/3 cup dry or cooked small pasta
  • ½ cup kidney beans
  • Shredded parmesan cheese, for serving (optional)
  • Oil for sauteeing
  • Salt and ground black pepper

Heat oil in a large pot over medium‐high heat. Add onions, celery, peppers and carrots and
saute 3 minutes then add garlic and saute 1 minute longer. Stir in vegetable broth, potatoes,
tomatoes, parsley, and season with salt and pepper to taste. Bring to a boil then, reduce heat
to medium low and simmer until veggies are nearly tender, about 15 minutes. Stir in kale and
beans and cook until kale is tender, about 5 minutes longer. If pasta is dry add pasta. Cook 8
more minutes until pasta is tender. If pasta is cooked, add and cook 3 more minutes until pasta
is warmed through. Serve warm sprinkled with parmesan cheese and parsley.