Ingredients

• 2 tbsp olive oil
• 2 stalks celery, diced
• 2 carrots, diced
• 1 onion, diced
• 1/2 tsp pepper
• 1 tsp salt
• 3 clover garlic, minced
• 1 tbsp tomato paste

• 1/2 tsp rosemary, chopped
• 4 cups vegetable broth
• 14 1/2 oz diced tomatoes
• 1 cup small pasta
• Parmesan rind
• 3 cups Cannellini beans
• Kale
• Red pepper

Method

1. Pour olive oil into pot on a heated stove, then add celery, carrots, and onion. Stir.
2. Add salt and pepper, stir, then cook for about 10-15 minutes on low heat, or until soft.
3. Add in the tomato paste, stir well for about a minute or until paste turns brown.
4. Put in rosemary, garlic, parmesan rind, diced tomatoes, and vegetable broth.
5. Stir and let it simmer for 20 minutes.
6. Add the beans and stir, then add the small pasta. Add more water if needed.
7. Cook for 10 minutes, or until pasta is soft, a little past al dente.
8. Taste and add salt if needed.
9. Add the kale and the red pepper. Stir and let sit until kale is fully wilted.
10. Serve in a bowl and enjoy!