“I am always looking for easy ways to feed the family in the busy fall months. Getting veggies into the kids is a bonus.”
READY IN:
32mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

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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