1 TBS. olive oil
1 medium onion, chopped
2 cloves garlic, finely chopped
2 cans (14.1 oz.) reduced sodium chicken or vegetable broth
1 can (15 1/2 oz.) reduced sodium garbanzo beans, rinsed and drained
1 can (14 oz.) Italian style stewed tomatoes
1 can (15 1/4 oz.) reduced sodium new red kidney beans, rinsed and drained
2 cups cooked kale or spinach, optional
1/2 cup uncooked small shell shaped pasta
1/4 tsp. italian seasoning
1/4 tsp. crushed red pepper
grated parmesan cheese
In medium saucepan, heat oil over medium high heat until hot. Cook and stir onion and garlic 3-5 minutes or until onion is translucent. Add next 8 ingredients; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until pasta is tender. Serve with parmesan cheese, if desired.
203 calories per serving.
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