- 1/4 cup olive oil
- 1 small onion, coarsely chopped
- 4 cloves garlic, crushed in a garlic press
- 4 ounces prewashed and cut kale
- 1 (16 ounce) bag frozen mixed Italian vegetables such as zucchini, green beans, cauliflower, and broccoli
- 1 (14.5 ounce) can petite diced tomatoes in juice
- 1 cup ditalini pasta or small elbow macaroni
- 5 1/4 cups reduced-sodium chicken broth
- 2 cups water
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (19 ounce) can cannellini beans, rinsed and drained
- Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then cook onion and garlic, stirring occasionally, until golden, about 3 minutes. Add kale and saute, stirring, 1 minute. Add frozen vegetables, tomatoes with juice, pasta, broth, water, salt, and pepper and simmer, uncovered, stirring occasionally, until vegetables are tender and pasta is al dente, about 10 minutes.
- Meanwhile, transfer half of beans to a wide shallow bowl and coarsely mash with a fork or a potato masher, then stir mashed and whole beans into soup and simmer, stirring occasionally, until soup is slightly thickened, about 5 minutes. Season with salt and pepper.