1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, finely chopped
2 cans (14 1/2 ounces) vegetable broth
1 can (15 1/2 ounces) garbanzo beans, rinsed and drained
1 can (15 1/4 ounces) red kidney beans, rinsed and drained
1 can (14 1/2 ounces) Italian-style stewed tomatoes
2 cups kale or Swiss chard, chopped
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.
3. Reduce heat; cover and simmer 10 to 12 minutes or until pasta is tender.