Pasta e Fagioli

HANDS-ON TIME: 30 MINUTES TOTAL TIME: 1–11/2 HOURS MAKES: 6–8 SERVINGS

KITCHEN GEAR

Cutting board
Sharp knife (adult needed)
Measuring spoons
Measuring cups
Large pot with lid
Can opener
Strainer or colander
Wooden spoon
Blender or potato masher
Pot holders

INGREDIENTS

1 tablespoon olive1 onion, peeled and chopped2 celery stalks, chopped2 carrots, scrubbed and diced3 garlic cloves, peeled and finely chopped (or ¾ teaspoon garlic powder)1 teaspoon dried thyme or rosemary (or a combination)½ teaspoon crushed red pepper (if you like spicy)1 bay leaf2 (15-ounce) cans white beans (such as navy, cannellini, or Great Northern), drained and rinsed1 (15-ounce) can diced tomatoes, including the liquid6 to 8 cups low-sodium chicken broth1 cup orzo (rice-shaped pasta), ditalini, or another small pasta shape1 bunch kale, stems removed and leaves chopped1 or 2 lemons, scrubbed and quarteredFreshly grated Parmesan cheese