Ingredients

The following ingredients have 5 Servings
  • 3 cloves garlic (sliced)
  • 1 Tablespoon olive oil
  • 1 onion (chopped)
  • 15 ounces Italian style diced tomatoes
  • 32 ounces vegetable broth
  • 2 cups water
  • 30 ounces cannellini beans (drained and rinsed)
  • 2 cups gluten free pasta (I used penne but any shape is fine)
  • 1 Tablespoon Italian seasoning
  • 1 teaspoon sea salt
  • 1/4 teaspoon pepper
  • 1 cup curly kale leaves (torn into small pieces)

Instruction

  • Heat the olive oil in a large soup pot. Add the garlic and chopped onion and cook over medium heat until softened, about seven minutes.
  • Add the broth, water, and tomatoes and bring to a boil. Add the pasta. Reduce heat to medium and cook for 10 minutes. (It should be bubbling still).
  • Add the beans, kale, and spices, and cook for about 7-8 minutes until the pasta is tender.
  • Serve with bread or crackers.