Ingredients (use vegan versions):

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, finely chopped
• 2 cans (14.5-oz.) vegetable broth
• 1 can (15.5-oz.) garbanzo beans, rinsed and drained
• 1 can (15.25-oz.) red kidney beans, rinsed and drained
• 1 can (14.5-oz.) Italian-style stewed tomatoes
• 2 cups chopped kale or Swiss chard
• 1/2 cup small shell-shaped pasta
• 1/4 teaspoon Italian seasoning
• 1/4 teaspoon crushed red pepper flakes

1. 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.
2. Add broth, beans, tomatoes, kale, pasta and seasonings; bring to a boil. Reduce heat; cover and simmer 10 to 12 minutes or until pasta is tender.

Serves: 6
Preparation time: 35 minutes

Source: Vegweb

Image courtesy of Creative Commons.

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