Based on a recipe from Sara Moulton/Gourmet Magazine, modified by Mike Disharoon

Ingredients:

• 2 teaspoons olive oil
• 1 medium-size yellow onion, chopped
• 2 cloves garlic, minced
• 1 medium-size all-purpose potato, peeled and cut into 1/2-inch cubes
• 1 medium-size sweet potato, peeled and cut into 1/2-inch cubes
• 1 medium-size yellow squash (about 1/2 pound), cut into 1/2-inch quarters
• 1 medium-size green squash/zuchini (about 1/2 pound), cut into 1/2-inch quarters
• 1 tablespoon dried basil, crumbled
• 1 teaspoon dried oregano, crumbled
• 2 large bay leaves
• 4 cups torn kale (stems removed)
• 1 large can (28 ounces) crushed low-sodium tomatoes, with their juice
• 1 can (14 ounces) diced tomatoes, with their juice
• 6 cups vegetable stock (can substitute chicken stock; may need to add more depending on preference)
• 4 ounces tiny shells or tubettini
• 1 can trimmed and cut green beans
• 1 can hominy
• 1 can kidney beans
• Grated Parmesan cheese, if desired

Directions:

In a large heavy kettle, heat the olive oil over low heat for 1 minute; add the onions and cook, uncovered, for 5 minutes or until soft.

Add the garlic and cook for 1 minute.

Raise the heat to moderate and add the potato, sweet potato, yellow and green squash, basil, oregano, and bay leaves. Cook, uncovered, 5 minutes longer, stirring occasionally.

Add Kale. Cook, uncovered, 3 minutes longer or until the Kale begins to wilt.

Add the crushed and diced tomatoes and stock and bring to a boil; adjust the heat so that the mixture bubbles gently and cook, uncovered, 30 minutes longer. Remove the bay leaves.

Add the pasta and cook until tender. Add additional chicken stock, if necessary.

Add the green beans, hominy, and kidney beans. Cook 3 to 5 minutes longer until heated through. Ladle into soup bowls and sprinkle with the cheese.