1 1/2 c. elbow macaroni
3 tbsp. olive oil
2 med. carrots, coarsely chopped
2 med. celery stalks, coarsely chopped
1 med. chopped onion
1 (14 1/2-16 oz.) can tomatoes
1 (13 3/4-14 1/2 oz.) can chicken broth
1/2 tsp. pepper
2 (16-18 oz.) cans white kidney beans
1 (15 1/4-19 oz.) can red beans
1 pkg. frozen chopped kale
1 stick of Portuguese sausage (Chourico), chopped (optional)

Prepare macaroni, drain. Over medium heat in hot olive oil, cook carrots, celery, chourico and onion until tender. Add tomatoes with liquid, broth, pepper and 4-5 cups water. Heat to boiling. Reduce heat to low and simmer for about 10 minutes. Drain white and red beans.

In small bowl, mash 1 can white beans with fork. To vegetable mixture, add mashed beans, remaining white beans, red beans, cooked macaroni and frozen kale. Heat through and serve with cheese sprinkled on. May be made night before and reheated.

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