I made this soup to bring up to my sister and her family with a new baby. I say that a lot…I know a lot of people having babies, I suppose. That phase of life, as well as just cold months in general, love a one pot meal. It is nutritious and hearty and reheats well. This recipe has pasta, but not too much. Beans, but not too many. Kale, but as an accent, not as say, salad soup, which I’ve also been known to make. A winter crowd pleaser!

To make the roasted baby tomatoes: Preheat the oven to 375’. Halve the baby tomatoes and toss them in a thin coat of olive oil, salt, pepper and Italian seasoning. Toss to coat. Roast for 25 minutes, stirring halfway through. Set aside to cool.

Recipe inspiration from Joy The Baker.