Ingredients:

4 cups vegetable broth

2 cups water

1 can fire roasted tomatoes (optional)

1 onion (chopped)

4 -6 carrots

2 - 15oz cans cannellini beans

2 cups kale

1 cup whole wheat small elbow pasta

Juice of 1 lemon

Salt, pepper, dried thyme, basil, garlic

In a small amount of broth, saute onion, carrot and garlic

Add remaining broth, beans and spices. 

Cook for 30 minutes, then add pasta

Cook an additional 10 minutes then add kale and lemon juice. Continue cooking for 5 minutes.