- 2 tablespoons extra virgin olive oil (EVOO)
- 1 bunch kale, rinsed and chopped
- 1 medium onion, chopped
- 1 can cannelini beans
- 1 box chicken broth
- 1 cup uncooked ditalini-shaped pasta
- Grated Romano cheese
- Black pepper
Heat the EVOO in a large pot over medium-high heat. Add kale and onions and cook until kale is wilted and onions are translucent.
Strain and rinse beans and add to the pot. Stir and add the broth and the uncooked pasta. Allow the pasta to cook in the soup for about 8 minutes. Serve with grated cheese on top and season to taste with black pepper.