Red, White and Green Minestrone

Red, White and Green Minestrone

2 teaspoons olive oil
1 onion, chopped
2 teaspoons fresh rosemary
1 (15-oz) can no-salt-added cannellini (white kidney) beans, rinsed and drained.
1 (14 oz) can no-salt-added fire-roasted diced tomatoes
3 cups low sodium chicken broth
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 bunch kale, stems and tough ribs removed, leaves coarsely chopped
3 oz. very small pasta (I like the tiny pasta stars you find in the Mexican food section)
2 Tablespoons shaved parmesan cheese
4 teaspoons prepared pesto (I used Trader Joe's)

1. Heat oil in large saucepan over medium heat. Add onion and rosemary; cook, stirring, until onion softens, 5 minutes.
2. Add beans, tomatoes, broth, salt and pepper; bring to boil. Stir in kale and pasta; return to boil. Cover reduce heat and cook, stirring occasionally, until pasta and kale are tender, 8 to 10 minutes. Serve garnished with Parmesan and pesto. Makes 4 servings of 1 1/2 cup each.