Total Time
Prep 10 mins
Cook 22 mins

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 Nutrition


  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.
Most Helpful

Simple recipe. I used kidney, black, and great northern beans. Good flavor - I liked the touch of rosemary. I would make this again. Thanks!

zaar junkie October 26, 2011

Wonderful, with lots of flavor. Easy and delicious. I used oregano, parsley, and basil for the italian seasoning, used spinach, and subbed in some brown rice pasta to make it gluten-free. Thanks for sharing! PAC Fall '11.

Starrynews October 11, 2011

Very easy and fast. Delicous.

Peg Roberts February 18, 2007