Pasta, Kale and White Bean Soup

3 slices of veggie bacon, chopped
1 small onion, diced
3 carrots, cut into 1/2-inch pieces
2 cloves of garlic, minced
1Tbp tomato paste
3/4tsp chopped fresh thyme, Kosher salt and freshly ground pepper
2C low-sodium vegetable broth
1/2C grated parmesan, plus 1 small piece rind
1 1/2C small pasta, such as ditalini (about 8 ounces)
1 15-ounce can white beans, drained and rinsed
1C frozen chopped kale, thawed and squeezed dry

Put the veggie bacon in a large pot or Dutch oven over medium heat and cook, stirring occasionally, until crisp, about 4 minutes

Add the onion and cook, stirring occasionally until slightly softened, about 3 minutes

Add the carrots, garlic, tomato paste, thyme and 1/2 tsp each salt and pepper and cook until the carrots begin to soften, about 2 minutes

Add the vegetable broth, 6 cups water and the parmesan rind

Increase the heat to high, cover and bring to a boil.

Add the pasta and beans and cook, uncovered, 5 minutes

Reduce the heat to medium and add the kale. simmer uncovered until slightly thickened, about 7 minutes

Remove the parmesan rind, stir in half of the grated cheese and season with salt and pepper.

Ladle into bowl and top with remaining cheese.

Adapted from a recipe in Food Network Magazine