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Prep Time: 15 minutes, Cook Time: 35 minutes, Serves: 6 2 Tbsp olive oil 1 yellow onion, diced 3 cloves garlic, minced crushed red pepper to taste 3 carrots, peeled and sliced 2 ribs celery, thinly sliced 2 cups garbanzo beans 1 (28 ounce) can diced tomatoes 4 cups vegetable broth 1 Tbsp basil 1 tsp thyme 1 tsp oregano salt and pepper to taste 8 ounces whole-wheat pasta spirals 1 bunch kale, cut into 1-inch strips Heat oil in a large soup pot. Add onions, garlic, carrots and celery. Sauté until soft. (about 3 minutes). Add beans, tomatoes, broth, basil, thyme and oregano. Bring to a boil and simmer for about 10 minutes. Add pasta and cook until al dente (about 6 to 8 minutes). Add kale and salt and pepper to taste. Garnished with olive tapenade Olive Tapenade 2 cups Kalamata olives, pitted 4 cloves garlic 3 Tbsp capers 1 Tbsp lemon juice 1/4 cup olive oil 2 anchovy fillets (optional) Place all ingredients in a food processor and puree. |
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