Ingredients
Yield: 8 servings
2 Tablespoons olive oil
1 onion, diced
3 cloves garlic, chopped
1 can (14.5 ounces) diced tomatoes with basil, garlic & oregano
2 cans (14.5 ounces each) reduced-sodium chicken broth
3 cups water
8 ounces (about 2 cups) small pasta shells
1 teaspoon Italian seasoning
1 bunch fresh kale, tough stems discarded, cut into 1-inch pieces & washed
2 cans small white beans, drained & rinsed
1 Tablespoon tomato paste
1/2 teaspoon salt
1/4 teaspoon pepper
grated Parmesan, for serving
Preparation
