1. Heat 2 Tbsp oil in large sauté pan. Add meatballs and brown on all sides. Remove from pan.

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.

3. Stir in tomato paste, tomatoes and broth. Bring to a boil.

4. Reduce heat to simmer and add browned meatballs, Italian seasoning, oregano and Parmesan rind. Cook for 10 minutes.

5. Stir in pasta, beans, zucchini and kale. Cook until pasta is al dente, about 8 minutes.