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- see directions
12 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
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 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.
Nutritional information: calories 260, fat 5g (1g sat), protein 13g, carbohydrates 48g, fiber 8g, sodium 791mg, cholesterol 0mg