15ozcannellini beans, rinsed & drained(aka white kidney beans)
2big handfulsbaby kale, de-stemmed and cut into medium-sized pieces
1cupshredded parmesan cheese
Heat cooking oil on medium-high heat in a large 5 or 6 Qt. stock pot. Add eggplant, zucchini, tomatoes, onion and garlic. Sprinkle with salt & pepper. Cook veggies for 5 minutes or until tender, stirring frequently. Add sausage and cook another 2 minutes.
Pour broth into the pot. Bring mixture to a boil and then add macaroni. Bring back to a boil, then cover and cook on medium/low for 8-10 minutes (or until pasta is done).
Remove lid, fold in beans and kale. Stir until kale shrinks down, and then remove from heat.
Scoop into bowls or plates, and garnish with shredded parmesan cheese. Note: This recipe is based on using a gas stovetop that can reach high temps relatively quickly. If you have electric burners, you may need to do all this cooking on high heat, and you may have to adjust/lengthen the cooking times.We recommend that all meals for children be served with milk.