6–8 oz small dried pasta (elbow, shell, tubettini, etc.)
grated Parmesan cheese for garnish (optional)
salt and pepper to taste
Heat olive oil and garlic in a large soup pot over medium high heat and sauté until the garlic is lightly browned. Add carrot, onion and celery and cook, stirring often, until vegetables start to soften and brown. Season with salt and pepper.
Add tomatoes, bay leaf, sage and chicken broth. Simmer uncovered for approximately 30 minutes. Add the beans and kale and continue to simmer for 20-30 minutes. Season to taste with salt and pepper.
About 15 minute before the soup is ready, cook pasta in a separate pot until al dente. Drain well and serve 1/2 – 3/4 cup pasta in serving bowls. Ladle the soup over the pasta and sprinkle generously with grated cheese.