Serves 4

1 cup chopped carrots
1 cup chopped onion
1 clove garlic
1 cup chopped celery
2 cups kale
1 zucchini diced
1 can diced tomatoes drained
4 cups veggie broth- Pacific Brand
1/2 box Banza chickpea pasta
1 can of kidney beans drained and rinsed
1 tsp oregano
Handful chopped parsley
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Cook pasta according to the instructions on the box. Sauté garlic, onion, carrots, and celery in 1 tsp avocado oil until soft. Add oregano, tomatoes, and zucchini. Stir in broth, beans, and kale, and bring to a boil. Reduce heat add pasta and simmer for 10 mins