Tomato Bean Soup

By mamapig

Ingredients

• 1 cup acini di pepe
• 2 Tbs olive oil
• 3 cloves garlic,minced
• 1 medium onion, diced
• 1 28 oz. box chicken or vegetable broth
• 2 cans cannillini beans
• 1 28 oz. can diced tomatoes
• 1/4 cup red wine
• 1 Tbs Italinan seasoning
• 1 bay leaf
• 1/2 tsp salt
• 1/4 tsp ground pepper
• 4 Swiss chard or kale leaves, coursley chopped
• grated Parmesan cheese

Preparation

Step 1

Cook pasta, drain, rinse, and set aside.

In saucepan, over medium heat cook garlic and onion about 5 minutes. Reduce heat and add remaining ingedients (except kale and pasta) and simmer for 20 minutes.

Add kale and and pasta and cook until wilted, about 5 minutes. Ladle into bowls and top with cheese.

GOOD!