Pasta Fagioli

As a new year resolution Brett and I are on a quest to EAT LESS MEAT! ( This does not mean a vegetarian meal since I much prefer chicken stock to vegetable stock) This is one of our many attempts. You must try this soup, it is surprisingly filling (for being a soup and a meatless soup at that.)


Ingredients
2 tablespoons olive oil
1 onion, diced
4 cloves garlic, minced
1 can diced tomatoes with basil, garlic and oregano
2 1/2 cups water
2 cans reduced-sodium chicken broth or 32 oz box
2 cups small pasta shells
2 teaspoon Italian seasoning
1 bunch fresh kale,wash,remove stems, chop into 1-inch pieces
2 cans great norhtern beans, drained and rinsed
2 tablespoons tomato paste
1 teaspoon salt
1/2 teaspoon pepper
Grated Parmesan, for serving

Directions
1. Heat oil in a large pot over medium heat. Add onion and cook 5 minutes. Add garlic; cook 1 minute.
2. Stir in tomatoes, broth, 2 1/2 cups water, and salt 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, and pepper. Heat through.
4. Ladle into bowls; sprinkle with Parmesan.