I love this recipe because it's hearty and uses only one pan!
Serves: 8
Prep: 15 minutes
Cook: 18 minutes
Ingredients:
2 Tablespoons low sodium chicken broth
1 onion, diced
3 cloves garlic, chopped
1 can (14.5 ounces) italian style diced tomatoes
2 cans (14.5 ounces each) or 1 carton reduced sodium chicken broth
3 cups water
8 ounces (2 cups) small, whole wheat pasta shells
1 teaspoon Italian seasoning
1 bunch fresh kale (discard stems, cut into 1 inch pieces, washed)
2 cans small white beans, drained and rinsed
2 tablespoons tomato paste
1/2 teaspoon sea salt (optional)
1/4 teaspoon pepper
Grated Parmesan for serving

1) Heat 2 tablespoons of chicken stock in a large pot over medium heat.  Add onion and cook 5 minutes, stirring occasionally.  Add garlic; cook 1 minute.
2) Stir in tomatoes, broth and 3 cups of water.  Bring to a simmer over high heat.  Add pasta and
Italian seasoning.  Cook, stirring, 5 minutes.
3) Stir in kale; cook 5 minutes more.  Reduce heat to medium and stir in beans, tomato paste,
salt and pepper.  Heat through.
4) Ladle into bowls; garnish with Parmesan.  Mangia!