Meals in Minutes- Soup/Vegetarian


1 T Olive oil
1 med Onion, chopped
1 tsp Minced garlic
2 cans (14.5 oz each) Reduced sodium vegetable broth
1 can (15oz) Garbanzo beans, drained and rinsed
1 can (15.5oz) Reduced sodium kidney beans, drained & rinsed
1 can (14.5oz) No salt added diced tomatoes
2 T Green chilies, diced
1/2 c Uncooked small shell shaped pasta
1/4 tsp Italian seasoning Grated Parmesan cheese (optional)
Per Serving (1 1 /2 cup): 
Calories: 213
Fat: 4 grams
Saturated fat: .5 grams 
Cholesterol: 0 milligrams
Sodium: 470 milligrams
Carbohydrate: 38 grams
Fiber: 9 grams
Protein: 11 grams
Number of servings: 7
In a medium saucepan, heat olive oil over medium-high heat until hot. Cook and stir onion and garlic 3-5 minutes. Add broth, beans, tomatoes, pasta and seasoning; bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until pasta is tender. Serve with Parmesan cheese, if desired. 
**Recipe adapted from Canned Food Alliance