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Bean Soup With Kale And Multi-Colored Pasta

soups

1 tablespoon vegetable oil
1 medium onion; chopped
1 jalapeño pepper; chopped fine
1 clove garlic; chopped
4 cups vegetable stock
1 can (28-oz) tomatoes (undrained); chopped
1 cup vegetable corkscrew pasta
3 cups coarsely chopped kale leaves
1 can (14-oz) navy beans; drained and rinsed
2 tablespoons chopped fresh basil
salt and pepper
grated Parmesan cheese

In large heavy saucepan, heat oil over medium heat. Add onion, jalapeno pepper and garlic; sauté for about 2 minutes. Add stock and tomatoes; increase heat to medium-high and bring to a boil. Add pasta and cook for 3 minutes. Stir in kale and cook for 2 minutes. Add beans and basil; cook for 2 minutes or until pasta is cooked. Add salt and pepper to taste. Serve sprinkled with Parmesan cheese. Add a substantial loaf of bread, and dinner's made.

Contributor: Six O'Clock Solutions - Eve Johnson/Vancouver Sun

Yield: 4 servings

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