Ingredients

• 2 tablespoons extra-virgin olive oil

• 1 medium onion, chopped

• 1 medium carrot, chopped

• 1 large stalk celery, halved lengthwise and sliced

• 2 large cloves garlic, minced

• 1 teaspoon Italian seasoning

• ½ teaspoon ground pepper

• ¼ teaspoon salt

• 6 cups low-sodium vegetable broth

• 1 (14 ounce) can no-salt-added diced tomatoes

• 1 medium summer squash, halved lengthwise and sliced

• 1 medium red bell pepper, diced

• 4 cups chopped kale

• 1 ½ cups whole-wheat fusilli or similar pasta

• 1 (15 ounce) can kidney or cannellini beans, rinsed

• 1 tablespoon red-wine vinegar