Tuscan Bean Soup by Shelley Hopkins

Last night I cooked a Tuscan Bean Soup that was a hit with my family.  Since they don't usually like soup, and since it was another meatless meal, I was shocked and pleased and thought I would post the recipe here.  I love soup, and could cook it nearly every day, which is why I think my family doesn't like it too much, but when we find a soup we like, I am a happy Momma!

Tuscan Bean Soup

1 T olive oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
3 cups low fat, low sodium chicken broth
1 cup canned whole tomatoes
1 1/2 cups kidney beans, I did used 1 can drained
2 tsp fresh thyme
1/2 cup chopped kale
1 cup seashell pasta

In a large pot over medium high heat, combine the oil, onion and garlic and cook for 5 minutes.  Add the red pepper and kale and sauté for 3 more minutes  Add the broth, tomatoes and beans.  Bring to a boil, reduce heat to low and simmer for 20 minutes.  Add the pasta and simmer 7-8 minutes, till the pasta is done.

Enjoy!