|one of our hand-made wreaths|
|Kale growing in our greenhouse|
1 medium/large onion (chopped)
2 bunches kale (washed and torn)
6 over-ripe tomatoes (chopped or pureed)
1 can, 16 oz- cannellini (white kidney) beans
2 cloves fresh garlic or garlic powder to taste
handful of small pasta such as ditalini or small rings
32 oz chicken stock
salt and pepper to taste
grated Parmesan cheese
In a heavy bottomed saucepan, saute the garlic and onion until translucent. Add the kale and saute until wilted. (Note: at this point, I placed the cooked onion/kale mixture and the remaining ingredients in to the crock pot, but you could complete this on the stove as well).
I coarsely chopped my tomatoes (from our farm's greenhouses....they are still so sweet I just had to add them) in my food processor. I added everything to the crock pot and simmered all on low for 4 hours. If completing on the stove-top, it should only take another 8-12 minutes to complete, just until the pasta is al dente.
Season to taste, top with some grated Parmesan cheese and enjoy with some crusty bread!