Pasta e Fagioli Veloce with Tuscan Kale

Veloce means fast. Beans and greens with a bit of pasta, soaking in a delicious broth, makes for a fantastic, winter-warming meal, even on a weeknight.  Use what beans and greens, and pasta you have on hand for a quick meal.

2 sticks celery, diced
2 carrots, peeled and diced
2 shallots (or 1 small onion), peeled and diced
2 cloves garlic, peeled and minced
1 Tbsp fresh thyme, chopped
1 Tbsp fresh oregano, chopped
[alternate herbs: 1/2 tsp Italian herbs (or herbes de Provence)]
1 cup ditalini pasta
1 quart favorite broth, veggie or chicken
4 cups fresh Tuscan kale, trimmed and chopped
1 can pinto beans, drained

Sauté the celery, carrot and shallot in a soup to in a dash of olive oil. Cook for about 10 minutes then add the garlic and herbs and cook another 2-3 minutes.

Add the pasta and broth and bring to a boil.

Now add the beans and the kale and stir well. Cook about 20 minutes, stirring often, to soften the kale and cook the pasta through. Adjust seasoning with salt and pepper to taste. Adjust liquid level with water if necessary.

Serves 4-6.