Servings: 4 servings, 788 calories ea

4 slices bacon 4 slices bacon
1 Tbsp olive oil 1 Tbsp olive oil
2 large carrots 2 large carrots
1 onion 1 onion
2 cloves garlic 2 cloves garlic
1 (14 oz) can cannellini beans 1 (14 oz) can cannellini beans
4 cups kale 4 cups kale
4 cups chicken broth 4 cups chicken broth
1 cup shell pasta 1 cup shell pasta
1 cup shelled peas 1 cup shelled peas

1. Cut the bacon into small pieces. Heat the oil in a medium saucepan and fry the bacon 5 min. on low heat. Stir frequently.
2. While bacon fries, peel the carrots, halve lengthwise and cut into thin slices. Cut the onion in half and slice thinly and finely chop the garlic. Add the carrots, onion and garlic to the bacon and cook for 5 min. on low heat. Stir frequently.
3. While carrots and onion cook, rinse and drain the beans and roughly chop the kale. 4. Add the broth and 2 cups boiling water to the saucepan and bring to a boil. Add the drained beans, chopped kale, pasta and peas. Reduce heat and simmer for 10 min., stirring frequently.