- Heat olive oil in large saucepan set over medium-high heat; cook carrots, celery, onion, garlic, bay leaf and thyme; cook, stirring, for about 10 minutes or until vegetables are softened but not browned. Stir in beans, broth, water and tomatoes; bring to boil. Reduce heat to low; cover and simmer for 45 minutes.
- Stir in kale and macaroni; cover and simmer for 5 minutes. Remove from heat; let stand for 10 minutes. Remove and discard bay leaf. Season with salt and pepper to taste. Sprinkle with Parmesan.
Recipe provided by Chef Sharon Sanders
Cooking Method: Sauté / Pan Fry
World Cuisine: Italian
Product: Extra Virgin