Ingredients

The following ingredients have 4 Servings
  • 1 rib celery; chopped
  • 1 small/1/2 medium onion; chopped
  • 1 large/2 medium carrots; chopped
  • 2 cloves garlic
  • 2 tbsp extra virgin olive oil
  • 6 oz can basil (, garlic, oregano tomato paste)
  • 32 oz broth ((use vegetable to keep it vegan/vegetarian))
  • 32 oz water
  • 3/4-1 cup red wine ((pinot noir, zinfandel, cabernet sauvignon or similar))
  • 1/4 tsp dried oregano
  • 1/2 tsp dried basil
  • 1 small bunch kale; torn into bit size pieces
  • 1/2 lb dried pasta
  • Salt/Pepper; to taste
  • 1-15 oz can dark red kidney beans; drained/rinsed
  • 1-15 oz can white beans; drained/rinsed
  • Parmesan cheese to garnish ((optional))

Instruction

  • Heat olive oil over medium high heat in a large pot.
  • Add the celery, onions, carrots, and garlic and sauté for 3-5 minutes or until they begin to soften.
  • Stir in the tomato paste to the veggies.
  • Add the broth, water, and wine.
  • Add the herbs and kale; mix well, bring to a simmer.
  • Incorporate the pasta, mix well and bring to a boil.
  • Season according to taste with salt and pepper.
  • Once the pasta is near done, add the beans and finish cooking; about 2 minutes)
  • Serve immediately
  • Garnish with parmesan cheese.