VEGETARIAN TOMATO FLORENTINE SOUP
1 jar Robert Rothschild Farm Vodka Pasta Sauce
2/3 cup Macaroni or small seashell pasta, uncooked
4 cups Kale, washed and chopped
1 can Cannelloni beans, drained and rinsed
Sea salt and pepper, to taste
1/2 cup Parmesan cheese, fresh, grated
In a small Dutch oven over medium-high heat add broth and pasta sauce, stirring to combine. Bring to a boil. Stir in pasta; cook 8 minutes. Add kale; cook 2 minutes or until kale wilts and pasta is done. Add beans and season with salt and pepper as needed. Serve soup topped with cheese.