Rossi Pasta Figioli

  • 2  cup  Rossi Pasta Classic Radiatore
  • 2  tablespoon  olive oil
  • 1  large onion, diced
  • 4-5  cloves garlic, chopped
  • 1 - 14.5  ounce  can diced tomatoes with basil, garlic & oregano
  • 2 - 14.5  ounce  cans reduced sodium chicken broth
  • 1  teaspoon  Rossi Pasta Italian Herb seasoning
  • 1  bunch fresh kale, tough stems removed, cut into 1 inch pieces
  • 1  can small white beans, drained and rinsed
  • 2  tablespoon  tomato paste
  •   salt & pepper to taste
  •   grated parmesan for serving
Heat oil in a large stock pot over medium heat. Add onion and cook 5 minutes with frequent stirring. Add garlic and cook 1 minute.

Add tomatoes, chicken broth and 3 cups water. Bring to a simmer over high heat.

Stir in Rossi Pasta's Classic Radiatore and Rossi Pasta's Italian Herb seasoning and simmer for 5 minutes.

Add kale, stir, and cook for 5 minutes.

Reduce heat to medium and stir in beans, tomato paste and salt and pepper. Cook 2 minutes.

Serve in bowls and garnish with parmesan.

About 8 servings.