1cupmini shell pastayou can use any small pasta, sub for gluten free or whole wheat pasta
1blockparmesan cheesecutting of the rind to add to your soup and grate to top when serving
1cartonbeef stockuse vegetable stock if creating a vegetarian or vegan recipe.
1cartonbeef bone brothoption, if not used add an additional 1/2 of beef broth
1tspsalt & pepper
First you want to heat up a small amount of Olive Oil into your pot on medium high heat. Once its heated add your chopped garlic and shallots, cooking until lightly golden.
Then reduce heat to medium and add your diced carrots and Canadian bacon. Cook for a few minutes until carrots begin to soften.
Next add your chopped Tuscan kale in small batches until cooked down. Then add the peas, Cannellini beans, diced tomatoes, and parmesan cheese rinds. There is no need to drain the tomatoes or beans. I also prefer to chop the tomatoes into even smaller pieces. Cook for an additional 2-3 minutes.
Then add your Beef Stock, Bone Broth, salt and pepper.
Add 2-3 sprigs of rosemary to your soup infuser and add to your soup. Bring to a slow boil and then reduce heat and simmer for 10-15 minutes until carrots are almost soft.
Finally add your pasta and continue to simmer for another 5-7 minutes until your pasta has finished cooking. Since this pasta is smaller it takes a lot less time to cook. If you are using a larger pasta or whole wheat pasta you can add this when you add the carrots.
When your soup is finished, ladle into bowls and top with freshly grated parmesan cheese.
This recipe is made even healtheir with the additional of Tuscan Kale which has a much heartier texture. You can also very easily make this recipe gluten-free, vegetarian, vegan, low carb, and high fiber.