270 mL canned white kidney beans, drained and rinsed (half can)
3/4 cup ditalini or other very small pasta
1 bunch kale, ribs removed and chopped (about 8 cups)
2 tbsp tomato paste
YIELD 6 servings
HEAT 2 tsp oil in a large pot over medium. Crumble sausage into pan. Using a wooden spoon, break up sausage into small pieces. Cook until no pink remains, 5 to 6 min. Transfer to a bowl.
ADD remaining 2 tsp oil to same pot, then add onion, carrot, celery and salt. Cook, stirring often, until onion is soft, 6 to 7 min. Stir in sausage, chicken broth, water and beans. Boil, then reduce heat to medium-low and simmer, covered, 5 min.
STIR in pasta, kale and tomato paste. Increase heat to medium-high and continue cooking until pasta is tender, about 10 mins.