The Cookbook for Kids. Lisa Atwood

      (2 oz/60 g) bite-sizeSalt and freshly ground pepperSmall pasta 1⁄2 cup (2 oz/60 g)Cannellini beans 3⁄4 cup (5 oz/155 g)

      Store-bought pesto about

      14 cup (212 oz/75 g) (optional)

      ⁄

      ⁄

      first cook the vegetables

      In a soup pot, heat the oil over medium-low heat. Add the onion and cook, stirring often, until tender, 7–10 minutes. (While the onions are cooking, bring a pot of water to a boil for cooking the pasta.) Add the garlic to the pot and cook, stirring often, for 1 minute longer. Add the kale and cook, stirring often, until it begins to wilt, about 1 minute. Add the broth, the tomatoes and their juices, the frozen vegetables, and the cauliflower. Bring just to a boil over high heat, then reduce the heat to medium- low and simmer until the vegetables are tender but still crisp, about 5 minutes.

      then add the pasta and beans

      When the pot of water comes to a boil, add 1⁄4 teaspoon salt and then the pasta. Boil the pasta until firm but tender to the bite, about 7 minutes or according to the package directions. Drain the pasta in a colander set in the sink. Add the drained pasta to the soup. Rinse and drain the beans in the colander, then add to the soup. Simmer until the beans are heated through, about 5 minutes longer. Season with salt and pepper.

      finallyserve the soup