In a large stockpot combine the water and pasta sauce. Bring to a simmer.
Add the potato and carrot and simmer until the vegetables are tender, about 15 minutes.
Stir in the pepper and beans, and cook another 5 minutes.
Stir in the noodles and kale and cook another 5 minutes until the kale is wilted and the noodles are hot.
Adjust seasonings to taste, using salt, pepper, and paprika. Serve immediately.
Notes
Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days.Nutritional values are approximate and based on ⅛ the recipe.If you don't have leftover cooked spaghetti, you can use another cooked noodle or add the pasta to the pot about ten minutes prior to serving. You can use small pasta, fideo, or broken spaghetti.