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Spill-the-Beans Minestrone

A meal in itself, here's a hearty soup from Reuben Tsujimura in Walla Walla, Washington that's chock-full of good-for-you veggies and vitamins. Serve with crunchy breadsticks and no one will even miss the meat!
  • Total Time
    Prep: 20 min. Cook: 20 min.
  • Makes
    6 servings

Ingredients

  • 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

Directions

  • 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.
Nutrition Facts
1 cup: 238 calories, 4g fat (1g saturated fat), 1mg cholesterol, 738mg sodium, 39g carbohydrate (9g sugars, 8g fiber), 13g protein.

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