A hearty vegetable soup that’s a snap to make and so much better than the stuff from a can.
1/4 cup olive oil
1 small onion, coarsely chopped
1 heaping tablespoon minced garlic
4 oz kale or spinach (6 cups) shredded
1 (1-lb) bag frozen mixed Italian vegetables such as zucchini, green beans, cauliflower, and broccoli
1 (14 1/2-oz) can “petite” diced tomatoes in juice
1 cup ditalini pasta or small elbow macaroni
5 to 6 cups chicken broth
2 cups water
3/4 teaspoon salt
1/2 teaspoon black pepper
1 (19-oz) can cannellini beans, rinsed and drained
Heat oil in a stock pot and add the onion and garlic, stirring occasionally, until golden, about 3 minutes. Add kale and sauté, stirring, 1 minute. Add frozen vegetables, tomatoes with juice, pasta, broth, water, salt, and pepper and simmer, uncovered, stirring occasionally, until vegetables are tender and pasta is al dente, about 10 minutes. Meanwhile, place half of beans to a wide shallow bowl and coarsely mash them with a fork or a potato masher, then stir mashed and whole beans into soup and simmer, stirring occasionally, until soup is slightly thickened, about 5 minutes. Season with salt and pepper. Serves 4.