SOUPER SATURDAY

A meal in itself, here's a hearty soup that's chock-full of vegetables and vitamins. It comes from LIGHT AND TASTY MAGAZINE.

SPILL-THE-BEANS MINESTRONE
1 medium onion, chopped
2 garlic cloves, minced
2 cans(14 1/2 oz. each) reduced-sodium chicken broth or vegetable broth
1 can(16 oz.) kidney beans,rinsed and drained
1 can (15 oz.) garbanzo beans or chickpeas, rinsed and drained
1 can(14.5 oz.) stewed tomatoes, cut up
2 c. chopped fresh kale
1/2 c. water
1/2 c. uncooked small pasta shells
1 tsp. Italian seasoning
1/4 tsp. crushed red pepper flakes
6 tsp. shredded Parmesan cheese

In a large saucepan, saute onion and garlic in oil until onion is tender. 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 Parmesan cheese.