Tuscan Bean Soup

Recipe modified from Food Network

Ingredients:

1 can ( 14 -ounce) cannellini beans

3 tablespoons of olive oil

1 cup diced onions

1 cup diced celery

1 cup diced carrots

4 gloves garlic, minced

1 can ( 30 ounces) crushed tomatoes

2 quarts chicken stock

2 sprigs rosemary

3 sprigs thyme

1 sprig oregano

1 teaspoon red chili flakes

4 cups kale, stems removed

1 box Denali pasta

Directions:

In a large sauce pan saute garlic, onions, olive oil till translucent then add carrots, celery and salt and pepper to taste.

In a large pot bring water to boil and cook pasta according to directions on box.

In another large pot added tomatoes, chicken stock, sautéed vegetables. Cook for 15 – 20 minutes.

Add pasta, serve. Enjoy!