Kale Minestrone Zuppa

1/4 head garlic, peeled & chopped
32 oz can whole tomatoes
1 large red onion, chopped
1# carrots, chopped
4 T fresh parsley, chopped
1 can dark kidney beans, drained
1 can canellini beans, drained
4 large kale leafs, shredded
1/3 C macaroni noodles (uncooked)
2 cubes chicken boullion or other salty seasoning
1/3 C olive oil

In heavy-bottomed pot, saute onion, garlic and carrots until onions semi-translucent (about five minutes on medium heat.)

Add rest of ingredients, except for the macaroni, plus about six cups of water. Go ahead and dump in the entire contents of the can of tomatoes, including the juice. Chop up the tomatoes into large pieces in the pot. Bring to a boil, then simmer on low heat, covered, until carrots are cooked through (about twenty minutes.)

Add macaroni and simmer for ten more minutes. Good served with sprinkles of parmesan cheese. 8-10 servings.