Penne pasta and kidney bean soup recipe

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large yellow onion, diced
• 2 cloves garlic, minced
• 1 stalk celery, chopped
• 4 cups vegetable broth
• 2 tomatoes, chopped
• ¾ cup kidney beans, cooked
• 1 carrot, sliced
• ½ cup kale, chopped
• 2 teaspoons fresh parsley, chopped
• 2 teaspoons fresh basil, chopped
• Sea salt to taste
• Freshly ground black pepper to taste
• ½ head cauliflower, cut into florets
• ¼ cup uncooked whole grain penne pasta

1. Heat the oil in a large saucepan over medium heat and sauté the onion, garlic, and celery until the onion is translucent.
2. Add the vegetable broth, tomatoes, kidney beans, carrot, kale, parsley, basil, salt, and pepper and simmer uncovered for 15 minutes.
3. Add cauliflower and pasta and simmer for 10 minutes, or until the pasta is tender. Serve with bread