Pasta Fagioli

For my very first food blog post, I decided to make a warm, healthy soup. This isn't the Pasta Fagioli that you get at Olive Garden, but it's pretty close. I saw this recipe in the Family Circle magazine and instantly wanted to try it.

Here is what you will need;

First heat oil in a large pot over medium heat. Add onion and cook 5 minutes. Add garlic; cook one minute


Stir in tomatoes, broth and 3 cups of water. Bring to a simmer over high heat. Add pasta and Italian seasoning. Cook, stirring, 5 minutes.

Stir in kale, cook 5 minutes more. Reduce heat to medium and stir in beans, tomato paste, salt and pepper. Heat through.

2 tablespoons olive oil

1 onion, diced

3 cloves of garlic, chopped

1 can (14.5 oz) diced tomatoes with basil, garlic and oregano

2 cans (14.5 ounces each) reduced-sodium chicken broth

8 ounces (about 2 cups) small pasta shells

1 teaspoon Italian seasoning

1 bunch fresh kale, tough stems dicarded, cut and washed

2 cans small white beans, drained and rinsed

1 tablespoon tomato paste

1/2 teaspoon salt

1/4 teaspoon pepper

grated Parmesan, for serving

makes 8 servings

prep time 15 minutes

Cook time 16 minutes

260 calories

Yummy!