Ingredients 1 medium onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth orvegetable broth
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) stewed tomatoes, cut up
2 cups chopped fresh kale
1/2 cup water
1/2 cup uncooked small pasta shells
1 teaspoon Italian seasoning
8 teaspoons shredded Parmesan cheese
Directions
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,Italian seasoning and pepper flakes. Bring to a boil. Cook for at least 15 mins. Add pasta, Reduce heat; cover and simmer for 10-15 minutes or until pasta is tender. Sprinkle each serving with cheese. Yield: 6 servings.
Nutritional Facts1 cup equals 238 calories, 4 g fat (1g saturated fat), 1 mg cholesterol, 738 mg sodium, 39 g carbohydrate, 8 gfiber, 13 g protein.
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