Pasta, Kale, and White Bean Soup

Ingredients:

1 small onion, diced

3 carrots, cut into 1/2 inc pieces

2 cloves garlic, minced

1 Tbsp tomato paste

3/4 tsp chopped fresh Thyme

4 cups vegetable broth, low sodium

4 cups water

1 1/2 cups small pasta, such as ditalini

1, 15oz can white beans, drained and rinsed

1-2 cups chopped fresh Kale

olive oil

salt

Directions:

Pour about 1 Tbsp olive oil in the bottom of a large stock pot and heat over medium heat.  Add onions and cook, stirring occasionally, until slightly softened, about 3 min.  Add the carrots, garlic, tomato paste, thyme and 1/2 tsp salt.  Cook until carrots begin to soften, about 2 min.  Add the vegetable broth and water.  Increase heat to high; cover and bring to a boil.

Add the pasta and beans and cook, uncovered, 5 minutes.  Reduce heat to medium and add kale.  Simmer, uncovered, until slightly thickened, about 7 minutes.  

Ladle into bowls and top with dairy-free parmesan cheese.

I served with Herbed French Bread for a complete meal.

Recipe adapted from: http://www.foodnetwork.com/recipes/food-network-kitchens/pasta-kale-and-white-bean-soup-recipe/index.html