Ingredients
1 medium onion, chopped1 tablespoon olive oil2 garlic cloves, minced2 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth1 can (16 ounces) kidney beans, rinsed and drained1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained1 can (14-1/2 ounces) stewed tomatoes, cut up2 cups chopped fresh kale1/2 cup water1/2 cup uncooked small pasta shells1 teaspoon Italian seasoning1/4 teaspoon crushed red pepper flakes6 teaspoons shredded Parmesan cheese
Preparation
In a large saucepan, saute onion in oil until onion is tender. Add garlic; cook 1 minute longer. Add the broth, beans, tomatoes, kale, water, pasta, Italian seasoning and pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until pasta is tender. Sprinkle each serving with cheese.
