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From: Nancy,.SanFran
Bean Soup with Kale and Multi-Colored Pasta
Contributor: Six O'Clock Solutions - Eve Johnson/Vancouver Sun
Yield: 4 servings
1 tablespoon vegetable oil
1 medium onion; chopped
1 jalapeno pepper; chopped fine
1 clove garlic; chopped
4 cups vegetable stock
1 can tomatoes -- (undrained); chopped
-- (28-oz)
1 cup vegetable corkscrew pasta
3 cups coarsely chopped kale leaves
1 can navy beans; drained and rinsed -- (14-oz)
2 tablespoons chopped fresh basil
salt and pepper
grated Parmesan cheese
In large heavy saucepan, heat oil over medium heat. Add onion, jalapeno pepper and garlic; saute‚ for about 2 minutes.
Add stock and tomatoes; increase heat to medium-high and bring to a boil. Add pasta and cook for 3 minutes. Stir in kale and cook for 2 minutes. Add beans and basil; cook for 2 minutes or until pasta is cooked. Add salt and pepper to taste. Serve sprinkled with Parmesan cheese.
Add a substantial loaf of bread, and dinner's made.
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