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Ingredients
- 1/4 cup olive oil
- 1 sm onion, coarsely chopped
- 4 garlic cloves, crushed in a garlic press
- 4 oz. lb prewashed and cut kale (6 cups)
- 1 (1-lb) bag frozen mixed Italian vegetables such as zucchini, green beans, cauliflower, and broccoli
- 1 (14 1/2-oz) can “petite” diced tomatoes in juice
- 1 cup ditalini pasta or sm elbow macaroni
- 5 1/4 cup reduced-sodium chicken broth (42 fl oz)
- 2 cup water
- 3/4 tsp. salt
- 1/2 tsp. black pepper
- 1 (19-oz) can cannellini beans, rinsed and drained
- ACCOMPANIMENT: grated parmesan
Preparation
Step 1
Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then cook onion and garlic, stirring occasionally, until golden, about 3 minutes. Add kale and sauté, stirring, 1 minute. Add frozen vegetables, tomatoes with juice, pasta, broth, water, salt, and pepper and simmer, uncovered, stirring occasionally, until vegetables are tender and pasta is al dente, about 10 minutes
Meanwhile, transfer half of beans to a wide shallow bowl and coarsely mash with a fork or a potato masher, then stir mashed and whole beans into soup and simmer, stirring occasionally, until soup is slightly thickened, about 5 minutes. Season with salt and pepper