Spill-The-Beans Minestrone

• 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

1. 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.

onion, olive oil, garlic, chicken broth, kidney beans, garbanzo beans, tomatoes, fresh kale, water, pasta shells, italian seasoning, red pepper, parmesan cheese

Taken from www.tasteofhome.com/recipes/spill-the-beans-minestrone/ (may not work)