Ingredients
- 1 rib celery; chopped
- 1 small/1/2 medium onion; chopped
- 1 large/2 medium carrots; chopped
- 2 cloves garlic
- 2 tbsp extra virgin olive oil
- 6 oz can basil , garlic, oregano tomato paste
- 32 oz broth (use vegetable to keep it vegan/vegetarian)
- 32 oz water
- 3/4-1 cup red wine (pinot noir, zinfandel, cabernet sauvignon or similar)
- 1/4 tsp dried oregano
- 1/2 tsp dried basil
- 1 small bunch kale; torn into bit size pieces
- 1/2 lb dried pasta
- Salt/Pepper; to taste
- 1-15 oz can dark red kidney beans; drained/rinsed
- 1-15 oz can white beans; drained/rinsed
- Parmesan cheese to garnish (optional)
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