A hearty winter soup sans meat!
Heat the olive oil in a large pot over medium high heat.
Add the onion, celery, carrots and kale to the pot. Cook until the vegetables are tender, 3-5 minutes.
Add the garlic and cook for 30 seconds. . Season the vegetables with salt and pepper to taste.
Add the tomatoes, vegetable broth, tomato paste and Italian seasoning to the pot. Bring to a simmer.
Add the kidney beans, green beans and pasta to the pot. Simmer for 10-15 minutes or until pasta and vegetables are tender.
Season the soup with salt and pepper to taste. Sprinkle basil and grated parmesan cheese over soup and serve.
Have a bumper crop of zucchini from the garden? Add a sliced zucchini with the onion, celery, carrots and kale when cooking up the vegetables for this soup.