Easy Minestrone

Description: 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

Steps:

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.