Pasta e Fagioli

One of the best known Italian soups is Pasta e Fagioli, which translates into pasta and beans. Pasta e Fagioli is an easy to make dish with little prep time that is both delicious and healthy. 

I had some sort of flu bug, and this soup is exactly what I needed (and made in under 20 minutes)!   Definitely a must-make for soup season.
2 TBS. olive oil
1 onion, diced
3 cloves garlic, minced
3 c. water
2 cans diced tomatoes (preferably Italian flavor with basil, garlic & oregano)
3 c. chicken or vegetable broth
8 oz. dry whole wheat rotini pasta
1 tsp. Italian seasoning
1 bunch fresh kale, washed, tough stems cut off, and cut into 1 inch pieces
2 cans navy beans, or 1 can navy bean, 1 can kidney bean
1 can green beans (this would be fabulous with fresh green beans, but I didn't have any)
1 large zucchini, diced
1 TBS. tomato paste
1/2 tsp. salt
1/4 tsp. pepper
Grated Parmesan (optional, for topping)

Saute onions in olive oil @ med-high heat for about 5 minutes.  Add garlic.  Cook 1 min.  Stir in tomatoes, broth and water.  Bring to boil.  Add pasta and Italian seasoning.  Cook, stirring frequently, for 5 minutes.  Stir in kale and zucchini, cook 5 minutes more.  Reduce heat to medium.  Stir in beans, green beans, tomato paste and salt & pepper.  Heat through.  Ladle into bowls and garnish with parmesan.

Freezes beautifully in airtight container, up to 3 months.