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1. Heat 2 Tbsp oil in large sauté pan. Add meatballs and brown on all sides. Remove from pan.
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2. Heat remaining 2 Tbsp oil in large stockpot. Add onion and carrots and cooking, stirring occasionally for 2-3 minutes or until beginning to soften. Add garlic and cook for 1-2 minutes.
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3. Stir in tomato paste, tomatoes and broth. Bring to a boil.
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4. Reduce heat to simmer and add browned meatballs, Italian seasoning, oregano and Parmesan rind. Cook for 10 minutes.
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5. Stir in pasta, beans, zucchini and kale. Cook until pasta is al dente, about 8 minutes.