• Cooking Time: 25-30 min
• Servings: 4-6
• Preparation Time: 15
• 2 Tbsp olive oil
• 1 onion, chopped
• 1 garlic clove (or 1 garlic scape), chopped
• 2 carrot, diced
• 1-2 sweet pepper(s), chopped (optional)
• 4-6 kale leaves, stem removed and cut in thin ribbons (chiffonnade) and then roughly chopped
• 1 x 14 ounce can of diced tomatoes (or 3-4 tomatoes, diced)
• 2 bay leaves (optional)
• 1 Tbsp dried oregano
• 1 teaspoon dried basil (optional)
• 1-2 tsp salt, or to taste
• 1 cup small pasta (ex.: orzo, macaroni, etc.)
• 6.5-7 cups of water (or vegetable stock)
• 1 x 19 oz can of kidney beans, rinsed and drained

1. Heat up olive oil in a large pot on medium-high heat. When hot, add onion and sautée a few minutes, until translucent. Add garlic and sautée 1 min more. Add the carrots, sweet peppers, and kale and sautéed 2 min more. Add the bay leaves, the oregano and basil, salt and pepper and pasta and mix well. Add the diced tomatoes. Now add the water and bring to a boil and then reduce to a simmer for approx. 15-20 min. Add kidney beans and cook 5 min more. Check pasta- if cooked (soft and tender), turn off heat. Serve (make sure to remove bay leaves first) and enjoy!

FEATURING: Kale, onion, garlic, carrots, peppers, and tomatoes (fresh or canned). A simple but hearty soup perfect for any fall day (or any other day, actually)!