Pasta and Bean Soup with Kale

Vegetable Cooking Stock, 8 cups or 64oz
Kale, 6 cups, chopped and cleaned
Diced Vine-Ripened Tomatoes in Tomato Juice, 3.5 cups
Carrots, 2-3 large or 5-6 smaller, chopped
Celery, 2 stalks, chopped
1 Large Yellow Onion, chopped
Garlic, 4-6 cloves, minced
Great Northern Beans, 1 can, drained and rinsed
White Kidney Beans, 1 can, drained and rinsed
Extra Virgin Olive Oil, 2.5 tbsp
Brown Rice Penne Pasta, 2.5 cup
Chili powder, 1 tsp
Mustard, Ground, .5 tsp
Cayenne pepper, 1 tsp (or to taste)
Pepper, black, to taste
Salt, to taste

You can adjust the Cayenne pepper to taste (we like ours with a little kick). I also add the Kale with the pasta so it cooks a little longer.

In a large pot, heat oil over medium heat. Add onion, garlic, carrot and celery and cook until tender, about 8 minutes.

Stir in drained beans, broth, 4 cups water, tomatoes and seasonings; bring to a boil. Add pasta and cook, stirring occasionally, until just tender, about 10 minutes. Stir in kale and simmer about 5 minutes longer. If soup is too thick, add water a cup at a time until desired consistency is achieved. Adjust seasonings as needed.

Serving Size: makes about 24 1 cup servings