Total Time
35mins
Prep 10 mins
Cook 25 mins

Quick and tasty and full of vegetables!

Ingredients Nutrition

Directions

  1. Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot, then cook onion and garlic, stirring occasionally, until golden, about 3 minutes. Add kale and saute, stirring, 1 minute. Add vegetables, tomatoes with juice, pasta, broth, water, slat, and pepper and simmer, uncovered, stirring occasionally, until vegetables are tender and pasta is al dente.
  2. Meanwhile, transfer half of beans to a wide shallow bowl and coarsely mash with 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. Top with parmesan.

Reviews

(1)
Most Helpful

This was excellent. The only change that I made was to omit the broccoli and the salt, because I couldn't find good broccoli and the broth I used wasn't low sodium. This is a very fresh tasting healthy soup. Just looking over the Nutrition facts at the potassium level sold me to make this one. I wish I had gotten a photo of this great soup because the color in it is just wonderful. As with any good soup, it was even better the next day. The kale had gotten a chance to mellow it's flavor a bit and everything really came together more. I will be making this one often! Made and Reviewed for Spring PAC 2009. Thanks! :)

LilPinkieJ March 26, 2009

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a