• 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