1/2 bunch of clean chopped kale
3 strips of diced chicken bacon
2 chopped green onions
2 cloves of chopped garlic
2 tbsps of extra virgin olive oil
100g of reg, whole wheat or glutten free pasta (shells)
2 tbsp of tomato paste
1 900g carton of low sodium vegetable broth
Dash of pepper (add salt if you desire)
1 tsp of hot chilli flakes
In a deep pot combine olive oil, garlic, onions and bacon. Once it browns, add washed kale. Stir and cook for 3-5 mins. Add vegetable broth, tomato paste and pepper. Stir and cover and cook on low heat for 15-20 mins.
In a sperate pot, boil pasta shells ensuring they are aldente. Drain pasta and add shells to soup. Mix and cook for an additional 3-5 mins. Add chilli flakes.