Chock-full of vegetables and vitamins, this hearty soup is a meal in itself. It makes a great vegetarian dish, but also tastes delicious with turkey kielbasa if you like meat. Serve it with crusty bread or breadsticks so you can soak up every savory drop.
—REUBEN TSUJIMURA WALLA WALLA, WA
PREP: 20 MIN. • COOK: 20 MIN. • MAKES: 6 SERVINGS
1 medium onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
2 cans (14 1/2 ounces each) reduced-sodium chicken broth or vegetable 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
1/4 teaspoon crushed red pepper flakes
6 teaspoons shredded Parmesan cheese
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, pasta, Italian seasoning and pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until pasta is tender. Sprinkle each serving with cheese.