1 15-ounce can cannellini beans, rinsed, and drained
2 tablespoons tomato paste
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
1 tablespoon chopped fresh basil or 1 teaspoon dried
Chopped fresh basil or a sprig of parsleyfor garnish
In a large stockpot, saute onion in olive oil on medium heat until translucent, about 3 minutes. Add garlic and continue to cook for another minute.
Add tomatoes, carrots, zucchini, broth, salt, and pepper. Bring to boil. Add pasta and cook for 7 to 9 minutes until al dente. Stir in kale, beans, tomato paste, thyme, and basil. Simmer for 5 minutes more.
Garnish with more chopped fresh basil or a sprig of parsley.
PRO-TIP: Ladle soup into individual containers, allow to cool, seal containers, and freeze for up to three months for easy work lunches or quick homemade dinners!