Tuscan kale soup.
1 bunch of dinosaur kale, leaves only
3 ounces of olive oil
Three cloves of garlic, chopped
1/2 medium onion
2 quarts of chicken broth
6 ounces pinwheel pasta
4 ounces cannellini beans, drained
One medium tomato, chopped
Salt and pepper to taste.
In a soup pot heat extra-virgin olive oil. Add chopped garlic and onions and cook until translucent. Pour in the chicken stock and bring to boil. Add kale and the pinwheel pasta. Cook for eight to 10 minutes. Now add chopped tomato and cannellini beans.
Cook for three or four more minutes. Season to taste