In large Dutch oven, heat 1 tablespoon of the oil over medium-high heat. Add onion, garlic and celery. Cook 4 to 5 minutes or until tender, stirring frequently. Spoon mixture into food processor. Add one can of the beans and 1/2 cup of the broth. Cover; process 30 seconds or until smooth. Set aside.
Heat remaining 1 tablespoon oil in same Dutch oven. Add carrot, potato, green beans, kale and Italian seasoning. Cook over medium-high heat 5 minutes or until vegetables are crisp-tender. Stir in remaining stock and the pasta. Bring to a boil. Cook 10 minutes or until pasta is tender. Stir in pureed bean mixture, tomatoes and remaining can of beans. Cook 10 minutes or until thoroughly heated. Season to taste with salt and pepper. Top each serving with cheese.
Tips: Remove the ribs from the kale leaves; slice the greens crosswise. You can substitute Swiss chard if you prefer.
You can use any small pasta, such as elbow macaroni or nuggets.
Serving Size: about 12oz each
Nutritional Information Per Serving:
Calories 240, Total Fat 6g (Saturated Fat 1.5g, Trans Fat 0g), Cholesterol 5mg, Sodium 940mg, Carb 43g, Fiber 8g, Total Sugar 6g, Added Sugar 0g, Protein 11g, Vitamin D 0%, Calcium 10%, Iron 15%, Potassium 15%
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.