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Ingredients
0.5 teaspoon pepper black
19 oz .5 can cannellini beans rinsed drained canned
14.5 oz canned tomatoes diced canned
1 cup elbow macaroni
4 garlic cloves crushed
6 cups prewashed and cut kale
42 fl. oz. chicken broth reduced-sodium
0.3 cup olive oil
1 small onion coarsely chopped
4 servings accompaniment: parmesan grated
0.8 teaspoon salt
2 cups water
1 lb vegetables such as zucchini mixed frozen italian
Equipment
bowl
pot
potato masher
Directions
Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then cook onion and garlic, stirring occasionally, until golden, about 3 minutes.
Add kale and sauté, stirring, 1 minute.
Add frozen vegetables, tomatoes with juice, pasta, broth, water, salt, and pepper and simmer, uncovered, stirring occasionally, until vegetables are tender and pasta is al dente, about 10 minutes.
Meanwhile, transfer half of beans to a wide shallow bowl and coarsely mash with a fork or a potato masher, then stir mashed and whole beans into soup and simmer, stirring occasionally, until soup is slightly thickened, about 5 minutes. Season with salt and pepper.
