4cupslow-sodium chicken brothor low-sodium vegetable broth for vegan/vegetarian
115-ounce cancannellini beansdrained
1cupsmall shell pastaor gluten-free pasta
2teaspoonsbrown sugaror coconut sugar, optional
½teaspoonsea salt
freshly ground black pepperto taste
Instructions
Prep: Trim and chop the onion, carrots, celery, potato, zucchini and kale, and mince the garlic; set aside.
Sauté: Heat the olive oil in a large soup pot over medium-low heat and sauté the chopped onions until translucent. Add the chopped carrots, celery, potato and zucchini and sauté for another several minutes until they start to soften. Add the minced garlic and sauté one minute more.
Simmer: Add the dried spices, tomatoes, tomato paste, broth, beans, pasta and sugar (if desired) and bring to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer uncovered for 15 minutes or until the pasta is cooked.
Season: Stir in the chopped kale, letting it cook for a minute or so, and season with salt and pepper to taste.
Enjoy: Let the soup cool just a bit and serve with crusty bread or a side salad if desired. Enjoy!