Ingredients
>
1 qt reduced-sodium chicken or vegetable broth
>
3 cups water
>
3/4 cup ditalini
>
1 cup fresh diced carrots
>
1 cup frozen cut green beans
>
2 cups frozen chopped kale
>
1 (28 oz) can crushed tomatoes
>
1 (15.5 oz) can pink or white beans, drained and rinsed
>
1/2 cup finely grated Parmesan cheese
Steps
1
In a large pot, combine the broth and water. Heat to a boil on high. Season with salt. Add the ditalini and boil 6–8 min., until pasta is almost al dente.
2
To pot, add the carrots, green beans, kale, tomatoes, and beans. Heat to a boil on high. Reduce heat and simmer 10 min., until vegetables are hot.
3
Season with salt and pepper to taste. To serve, top with the Parmesan.
Tips
Make this vegan by using vegetable broth and nutritional yeast instead of the Parmesan.
