Tuscan Kale and White Bean Soup

0 Heat a Dutch oven or saute pan over medium heat. Add the oil. When the oil begins to shimmer, add the onion and garlic. Cook, stirring, until the onions are soft and nearly translucent, 4 to 5 minutes. Add the Italian seasoning, salt, and tomato paste and stir a few more times. 
1 Pour the vegetable stock over the aromatics and cook until it begins to simmer. Add in the sun-dried tomatoes and dried pasta. Cook, stirring occasionally, until the dried pasta is tender (check the package for recommended cook time). 
2 In the last two minutes of cooking, add the beans and kale to the soup so that the kale wilts just as the pasta finishes cooking. 
3 Top the soup with parmesan cheese and black pepper if you’d like.