Warming and filling, simple and frugal, and a complete meal in one bowl - you can't go wrong with my traditional, veggie-packed pasta fagioli (aka pasta fazool)!
Add the soffritto to a large pan, along with the vegetable broth. Bring to the boil, then reduce the heat, and simmer for 5 mins.
Add half the beans and all of the tomato.
Mash the remaining beans, then add to the soup. Add the pasta, kale, and parsley, and stir.
Cook gently for another 8-10 minutes, until the pasta is al dente, stirring once or twice to prevent the mixture sticking, then turn off the heat, and skim the soup to remove any froth.
Ladle into dishes or bowls, grind a little black pepper over the top, and serve.
Optional
Add a few slices of vegan sausage during the last 5 mins of simmering. You could also finish the soup with a sprinkling of vegan parmesan, and serve with a chunk of fresh crusty bread or sourdough.