Pantry basics — canned beans, broth, tomatoes and dry pasta — are all you need to make this colorful, rich soup. You'll especially enjoy this on any cold winter night.
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, finely chopped
2 (14.5-ounce) cans reduced-sodium chicken or vegetable broth
1 (15.5-ounce) can reduced-sodium garbanzo beans, drained and rinsed
1 (15.25-ounce) can reduced-sodium red kidney beans, drained and rinsed
1 (14.5-ounce) can Italian-style stewed tomatoes
2 cups chopped kale or Swiss chard (optional)
1/2 cup small shell-shaped pasta
1/4 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper flakes
- In medium saucepan, heat oil over medium-high heat until hot. Cook and stir onion and garlic 3 to 5 minutes or until onion is translucent.
- Add broth, beans, tomatoes, kale (if desired), pasta and seasonings; bring to a boil. Reduce heat; cover and simmer 10 to 12 minutes or until pasta is tender.
- Serve with grated Parmesan cheese, if desired.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): 203 calories; 4 g fat; 0 mg cholesterol; 745 mg sodium; 37 g carbohydrate; 8 g fiber; 11 g protein.
Recipe provided courtesy of Canned Foods Alliance.