Ingredients
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2 tablespoons extra-virgin olive oil
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1 medium onion, chopped
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1 medium carrot, chopped
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1 large stalk celery, halved lengthwise and sliced
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2 large cloves garlic, minced
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1 teaspoon Italian seasoning
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½ teaspoon ground pepper
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¼ teaspoon salt
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6 cups low-sodium vegetable broth
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1 (14 ounce) can no-salt-added diced tomatoes
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1 medium summer squash, halved lengthwise and sliced
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1 medium red bell pepper, diced
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4 cups chopped kale
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1 ½ cups whole-wheat fusilli or similar pasta
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1 (15 ounce) can kidney or cannellini beans, rinsed
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1 tablespoon red-wine vinegar
Directions
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Heat oil in a large pot over medium heat. Add onion, carrot and celery; cook, stirring, until starting to soften, about 3 minutes. Add garlic, Italian seasoning, pepper and salt; cook, stirring, for 1 minute. Add broth and tomatoes with their juices; bring to a boil. Stir in squash, bell pepper, kale and pasta. Return to a boil, reduce heat to maintain a lively simmer and cook, stirring occasionally, until the vegetables and pasta are tender, about 10 minutes. Remove from heat and stir in beans and vinegar.
