Pasta e fagioli soup
340 cals, 15p, 50c, 5f (per meal)
1 tbsp (16g)
3 cup(s) (718mL)
1 tsp (4g)
1 tbsp (15mL)
4 oz (113g)
1 can(s) (439g)
1 can (405g)
3 cup, chopped (120g)
1 medium (2-1/2" dia) (110g)
4 clove(s) (12g)
1
Heat oil in a pot over medium-high heat. Add the onion and cook until softened, about 5-7 minutes. Add the garlic and tomato paste, and cook until fragrant, about 1 minute.
2
Add the crushed tomatoes, water, white beans, pasta, Italian seasoning and some salt and pepper. Stir to combine and bring to a boil. Reduce the heat to low, cover, and simmer, stirring occasionally, until the pasta is tender, about 9-12 minutes (or according to the time listed on the pasta package).
3
Stir in the kale and cook until wilted, about 1-2 minutes. Season to taste with salt and pepper, and serve.