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Prep Time: 10 Minutes Cook Time: 22 Minutes |
Ready In: 32 Minutes Servings: 6 |
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I am always looking for easy ways to feed the family in the busy fall months. Getting veggies into the kids is a bonus. Ingredients:
1 medium onion, chopped |
3 (14 ounce) cans chicken broth |
4 garlic cloves, chopped |
1 (28 ounce) can diced tomatoes |
1 (15 1/2 ounce) can red kidney beans, drained and rinsed |
1 (15 1/2 ounce) can garbanzo beans, drained and rinsed |
2 cups chopped fresh kale or 2 cups baby spinach leaves |
1/2 cup whole wheat pasta (i use 1 cup penne) |
1 teaspoon italian seasoning |
1/4 teaspoon dried rosemary |
1/4 teaspoon red pepper flakes (may be to hot for kids) |
salt & pepper, to your liking |
Directions:
1. In a large pot, cook onions in 3/4 cup broth, over medium high heat until onions are translucent, about 5 minutes.
2. Add another 1/2 cup broth and garlic. Cook for 5 more minutes.
3. Stir in tomatoes, rest of broth, garbanzo beans, kidney beans, kale and pasta. Add Italian seasoning, rosemary red pepper flakes.
4. Bring to a boil. Reduce heat. Cover and simmer 10 to 12 minutes, or until pasta is tender.
5. Season with salt and pepper before serving.
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