Ingredients
  • 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
Directions
1.
Heat oil in a large pot over medium heat. Add onion and cook 5 minutes. Add garlic; cook 1 minute.
2.
Stir in tomatoes, broth and 3 cups water. Bring to a simmer over high heat. Add pasta and Italian seasoning. Cook, stirring, 5 minutes.
3.
Stir in kale; cook 5 minutes more. Reduce heat to medium and stir in beans, tomato paste, salt and pepper. Heat through.
4.
Ladle into bowls; garnish with Parmesan.
Nutrition information
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
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