Step 1

Heat olive oil in a large stock pot. Cook sausage in the pot until no longer pink. Remove sausage and set aside.

Step 2

Add onions, carrots, salt and pepper to the pot and cook until soft, about 2-3 minutes. Add garlic in the last 30 seconds of cooking.

Step 3

Add beans, all three cans of tomatoes, and chicken stock to the pot and bring to a boil. Reduce heat, add sausage back to the soup, and continue to simmer a few minutes more. Stir in kale or spinach and cook until it wilts.

Step 4

Add cooked rigatoni right before serving. If you plan to have leftovers, keep rigatoni separate.

Step 5

Top with Parmesan cheese.