 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/3 | cup | olive oil, extra virgin | 2/3 | large | Onion, chopped | 6 | clove | garlic crushed | 2 1/4 | bunchs | kale, organic, chopped | 3 | cups | Vegetables, frozen, broccolli, carrots, califlower | 1/2 | can (28 fl oz) | tomatoes canned, diced | 1 1/2 | cups elbow shaped | macaroni, elbow | 7 7/8 | cups | chicken broth, fat free, low sodium, 14 oz can | 3 | cups (8 fl oz) | water | 1/3 | tablespoon | salt | 1/4 | tablespoon | black pepper | 3 1/4 | cups | Cannellini beans, canned 15 oz |
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Steps
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Sequence
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Step
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| | 1 | Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking. | | 2 | Then cook onion and garlic, stirring occasionally, until golden about 3 minutes | | 3 | Add kale and saute, stirring, 1 minute. | | 4 | Add frozen vegetables, tomatoes wtih juice, pasta, broth, water, salt and pepper and simmer, uncovered, stirring occasionally, until vegetables are tender and pasta is al dente, about 10 minutes. | | 5 | Meanwhile, transfer half of beans to a wide shallow bowl and coarsely mash with a fork or potato masher, then stir mashed and whole beans into soup and simmer, stirring occasionally, until soup is slightly thickended, about 5 minutes. | | 6 | Season with salt and pepper. |
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