Recipe from Family Circle
2 tablespoons olive oil
1 onion, diced
3 cloves garlic, chopped
1 14 1/2 ounce can diced tomatoes with basil, garlic and oregano
2 14 1/2 ounce cans reduced-sodium chicken broth
8 ounce (about 2 cups) small pasta shells
1 teaspoon Italian seasoning
1 bunch fresh kale, tough stems discarded, cut into 1-inch pieces and washed
2 cans small white beans, drained and rinsed
1 tablespoon tomato paste
1/2 teaspoon salt
1/4 teaspoon pepper
Grated Parmesan, for serving
Heat oil in a large pot over medium heat. Add onion and cook 5 minutes. Add garlic; cook 1 minute.
Stir in kale; cook 5 minutes more. Reduce heat to medium and stir in beans, tomato paste, salt and pepper. Heat through.
Ladle into bowls; garnish with Parmesan.
Per Serving: cal. (kcal) 260, Fat, total (g) 5, chol. (mg) 0, sat. fat (g) 1, carb. (g) 48, fiber (g) 8, pro. (g) 13, sodium (mg) 791, Percent Daily Values are based on a 2,000 calorie diet
See More Shop Related Products