Ingredients

• Ingredients Units USM Scale 1x2x3x 1 tablespoon olive oil or 1/4 cup water (for water saute) 1 medium yellow onion, diced 2 garlic cloves, minced 2 large carrots, sliced 1 tablespoon dried thyme or 2 tablespoons fresh 2 teaspoons dried sage, optional 2 – 3 teaspoons smoked paprika a pinch or two of red pepper flakes 3 cans (15oz) beans (black-eyed peas, pinto, white, or kidney), drained and rinsed – or 1 pound dried beans, cooked (black-eyed peas, cranberry, or great northern beans) 8 oz of pasta of choice 1 can (15 oz) diced tomatoes, with the juices 2 – 3 bay leaves 8 cups vegetable broth, plus more as needed 1 bunch Tuscan kale (about 4 loose cups), center stems removed, and roughly chopped salt & cracked pepper, to taste To serve almond parmesan squeeze of lemon

Preparation

• Instructions Saute: In a large pot, add oil/water and heat over medium heat. Add onion, carrot, and garlic, saute for 5 minutes. Add in the thyme, paprika, optional sage, and red pepper flakes, cook 1 more minute, or until fragrant. Simmer: Add the beans, pasta, tomatoes, bay leaves, and vegetable broth, bring to a boil, cover, reduce heat to low, and simmer until pasta is al dente, about 10 minutes, stirring occasionally. Remove from heat, stir in the kale to soften and wilt (if you prefer very soft kale, add it 5 minutes before soup is done. Remove bay leaves before serving. Season with salt and pepper. Serve: We love adding a squeeze of lemon to our serving bowl for brightness. And for soaking up the juices, this homemade Artisan Bread is delicious! Serves 6 generously. Store: Leftovers can be stored in the refrigerator for up to 6 – 7 days. For longer storage, keep in the freezer for up to 2 – 3 months. To freeze, let cool completely and store in freezer-safe containers. Reheat on the stove or in the microwave.