1 cleaned bunch of chopped kale
2 tbsps of extra virgin olive oil
2 stems of chopped green onions
2 cloves of chopped garlic
1/2 cup of chopped spanish onion
1 can of mixed beans drained
3 cups of low sodium vegetable broth
1 tbsp of hot shiraca sauce
1 cup of dry tubetti pasta
2 tbsp of tomato paste
1. In a pot filled with water, boil pasta for 10 mins so pasta is a little al dente. Then, drain pasta and set aside. Add and mix 1 tbsp of olive oil into pasta so it doesn't stick together.
2. In a pan, add 1 tbsp of oil, garlic and onions. Cook for 2-3 mins. Add kale and cook for another 3-5 mins stirring often. Add broth, tomato paste and hot sauce. Mix well and then add drained beans.
3. Cook on low heat for another 15-20 mins with the lid partially on.
4. Add cooked pasta and stir.