Cannellini Bean Kale Soup

Ingredients:

• 2 14oz cans of tomato sauce

• 6 cups water

• 1 yellow onion

• 4-5 handfuls of kale

• 3 cups pasta (Orecchiette, Ditalini, Rotini)

• 3 cloves garlic

• 2 can cannellini beans

• 1 tsp Basil

• 1 tsp Oregano

• 1 tsp Olive Oil

• Optional: Red Chili Pepper for topping

Instructions:

1. Rinse kale and cannellini beans, set beans aside

2. Dice onion and garlic. Chop kale into bite size pieces, removing the tough parts. set kale aside.

3. In a dutch oven or soup pot, heat olive oil on medium low.

4. Add onion and garlic and sauté until onions are translucent about 2-3minutes

5. When onions are done cooking, add the tomato sauce to the pot then the 6 cups of water. Stir

6. Add a 1 tsp each of basil and oregano to the pot, stirring again. bring to low simmer and partially cover. let cook for 10-15 minutes stirring occasionally

7. While soup is simmering, cook pasta separately according to directions. Drain and set aside.

8. After the soup simmers for 10-15 minutes, add the kale and beans to the soup pot and let cook for an additional 5 minutes then remove from heat.

9. Add your drained cooked pasta to the pot.

10. Top with red chili flakes if desired and Serve!