White Bean Noodle Soup

1. Prep and measure remaining ingredients. Peel/trim onion, celery, carrots, and garlic as needed. Dice veggies and then smash and mince fresh garlic.
2. Heat a large pot or dutch oven to medium-high heat with olive oil. Sauté onions, celery, and carrots until tender.
3. Add garlic and spices (Italian seasoning, salt, pepper, and red pepper flakes) and sauté for about a minute more until fragrant.
4. Add tomatoes and their juices, broth of choice, drained/rinsed beans, and optional Parmesan cheese rind. Bring to a boil.
5. Bring soup to a boil, then reduce to a low but active simmer and cover. Cook for about 15 minutes or until vegetables are tender and beans are warmed through.
6. While the soup simmers, cook pasta via package instructions and drain.
7. Remove and discard parmesan rind. Taste the soup and add any additional herbs/spices your heart desires. For a brothier soup you're welcome to add an additional cup of broth but be sure to increase salt/pepper/spices to compensate.
8. Just before serving stir in pasta and kale. Top each bowl with a sprinkle of tasty Parmesan cheese and enjoy!

PLANNING ON LEFTOVERS?

1. Keep the pasta and parm topping separate and add before serving for best results.
2. Leftovers can be stored in airtight container(s) in the fridge for easy heat-and-eat meals for the next 3-4 days. Soup may also be frozen for a month.