- 1 medium onion or 2 leeks, chopped
- 3 (14 ounce) cans chicken broth
- 4 garlic cloves, chopped
- 1 (28 ounce) cans diced tomatoes
- 1 (15 1/2 ounce) cans red kidney beans, drained and rinsed
- 1 (15 1/2 ounce) cans garbanzo beans, drained and rinsed
- 2 cups chopped cooking greens
- 1/2 cup whole wheat pasta
- 1 teaspoon Italian seasoning
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon red pepper flakes
- salt & pepper, to your liking
In a large pot, cook onions in 3/4 cup broth, over medium high heat until onions are translucent, about 5 minutes. Add another 1/2 cup broth and garlic. Cook for 5 more minutes. Stir in tomatoes, rest of broth, garbanzo beans, kidney beans, kale and pasta. Add Italian seasoning, rosemary red pepper flakes. Bring to a boil. Reduce heat. Cover and simmer 10 to 12 minutes, or until pasta is tender. Season with salt and pepper before serving.
Adapted from Food.com