Active Time

　　10 min

　　Total Time

　　30 min

　　Here's a hearty vegetable soup that doesn't take as long to make as the classic but is much better than what you'll find in a can.

　　

Ingredients

Makes 4 servings

　　1/4 cup olive oil

　　1 small onion, coarsely chopped

　　4 garlic cloves, crushed in a garlic press

　　4 pound prewashed and cut kale (6 cups)

　　1 (1-lb) bag frozen mixed Italian vegetables such as zucchini, green beans, cauliflower, and broccoli

　　1(14 1/2-oz) can "petite" diced tomatoes in juice

　　1 cup ditalini pasta or small elbow macaroni

　　5 1/4 cups reduced-sodium chicken broth (42 fl oz)

　　2 cups water

　　3/4 teaspoon salt

　　1/2 teaspoon black pepper

　　1 (19-oz) can cannellini beans, rinsed and drained

　　Accompaniment: grated parmesan

　　

Step 1

Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then cook onion and garlic, stirring occasionally, until golden, about 3 minutes. Add kale and sauté, stirring, 1 minute. Add frozen vegetables, tomatoes with juice, pasta, broth, water, salt, and pepper and simmer, uncovered, stirring occasionally, until vegetables are tender and pasta is al dente, about 10 minutes.

　　

Step 2

Meanwhile, transfer half of beans to a wide shallow bowl and coarsely mash with a fork or a potato masher, then stir mashed and whole beans into soup and simmer, stirring occasionally, until soup is slightly thickened, about 5 minutes. Season with salt and pepper.