INGREDIENTS
2 tbsp
extra virgin olive oil
1
yellow onion, diced
3
carrots, coarsely chopped
2
stalks celery, coarsely chopped
2
zucchini, sliced into thick half-moons
3 cups
fresh kale, roughly chopped
4 cups
vegetable broth
1
diced tomatoes
3/4 cup
elbow pasta
3 tbsp
tomato paste
2
bay leaves
1 tsp
Italian seasoning
1 1/5 tsp
salt
1/4 tsp
pepper
1 14.5 ounce can
kidney beans, rinsed and drained.