Pasta Cannellini Kale Soup

Serves 6 to 8

• 4 1/2 cups cooked cannellini beans, or 3 (15 ounce) cans drained and rinsed, divided
• 6 cups vegetable broth, divided, plus more if necessary
• 2 tablespoons olive oil
• 1 onion, diced
• Salt & freshly ground black pepper
• 6 cloves garlic, minced
• 1 large stalk celery, de-stringed and diced
• 2 carrots, peeled and diced
• 1 (15 ounce) can tomatoes (peeled whole or diced) with juice, or 1 1/2 cups fresh tomatoes
• 2 teaspoons dried oregano
• 2 teaspoons dried parsley or 2 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon dried basil
• 1 teaspoon dried thyme
• 1/2 teaspoon crushed dried rosemary
• 1/4 teaspoon red pepper flakes, or more to taste
• 8 packed cups (about 1/2 pound) chopped kale
• 1 cup ditalini or other bean-size pasta
• Vegan parmesan, optional and Italian bread

In a blender or food processor, combine 3 1/2 cups cannellini with enough broth to process. Puree until smooth; set aside.

In a heavy 6-quart saucepan, heat oil on medium-high and sauté onion with a pinch of salt and pepper 2 minutes. Add garlic and sauté 1 minute. Add celery and carrots and sauté 3 minutes.

Add parsley if using dried. Add oregano, basil, thyme, rosemary and red pepper. Add bean puree, tomatoes and remaining broth and bring to a boil. Add kale and return to a boil. Reduce heat and simmer 30 minutes. Add broth or water if necessary to keep ingredients covered.

Add pasta and remaining 1 cup beans and simmer 10 minutes or until pasta is tender. Stir in parsley if using fresh leaves. Taste and adjust seasonings. Serve hot with vegan parmesan and Italian bread.