directions: cook bacon in the bottom of a chili pot, remove when crispy. cook onions, carrots, and kale in the bacon drippings, until they begin to soften. then add garlic and cook for a few more minutes. season all veggies with salt and pepper. stir in fresh herbs, tomato paste, and pumpkin puree. add pasta, beans, chicken broth, and water. bring to a boil and cook for about 8-10 minutes. reduce heat, add bacon, and simmer for about 15-30 minutes. the soup should thicken during this time.
**we decided to add the grated parmesan cheese to each bowl since we have a few dairy free friends. if dairy is your friend then you can add 1/4 cup of cheese to the pot a few minutes before serving.
**also for our vegetarian friends- just leave out the bacon (gasp) and enjoy!
recipe adapted from the little red house- one of my all time favorite blogs. sheena's recipes are some of the most comforting and homey that i have ever tried. please go check her out!