Ingredients:
2 tablespoons olive oil
2 stalks celery, sliced thin
3 carrots, sliced thin
1 yellow onions, chopped
3 garlic cloves, minced
1 (15 ounce) cans garbanzo beans or 1 (15 ounce) cans chickpeas
1 (28 ounce) cans diced tomatoes
2 cups low sodium chicken broth or 2 cups vegetable broth
2 cups water
1 tablespoon dried basil
1 teaspoon dried thyme
1 teaspoon dried oregano
crushed red pepper flakes
8 ounces whole wheat spiral pasta
1 bunch kale, cleaned and cut into 1 inch strips
salt and pepper
Directions:
Heat oil in a large soup pot.
Add onions, garlic, carrots and celery and saute until translucent (about 3 minutes).
Add beans, tomatoes, chicken or vegetable stock, water, basil, thyme and oregano. Bring to a boil and simmer for about 10 minutes.
Add pasta and cook until al dente (about 6 to 8 minutes).
Add kale and cook for about 2 minutes.
Salt and pepper to taste.
Serving steaming hot with some garlic bread and garnished with fresh basil.
Servings: 6
Time preparation: 10 min.
Time total: 35 min.