- 2 32 oz vegetable stock
- 3 cups of pasta (macaroni preferred)
- 2 cans of cannellini beans
- Nutritional yeast
- 1 5 oz plain greek yogurt container
- Rosemary
- Red pepper flakes
- Salt and pepper
- 1/2 onion
- 4 large garlic cloves

1. In a large pot, cook diced onions and finely chopped garlic gloves in olive oil for a few minutes on medium heat, add salt and pepper
2. Add the vegetable stock and juice of two lemons
3. Bring to a low boil
4. Add beans and pasta, cover and cook, stirring occasionally
5. Add rosemary, as much as you would like
6. Cook until noodles are as you like and add kale (rip pieces off, use as much as you would like)
7. Cover and let simmer for a few minutes
8. Add nutritional yeast and stir, use as much as you would like
9. Pour into bowls and let rest for a minute or two
10. Add a spoonful of greek yogurt to the bowl and stir in
11. Drizzle olive oil on top (and more nutritional yeast if desired)