Ingredients
2
teaspoons olive oil
2
onions, chopped
2
cloves garlic, chopped
1
carton (32 oz) reduced-sodium chicken broth (4 cups)
1
can (15 oz) diced tomatoes
2
cans (15 oz each) cannellini (white kidney) beans, drained, rinsed
1/2
cup ditalini or other small pasta
4
cups chopped Swiss chard or spinach
Preparation
Heat the oil in a large saucepan over medium heat. Add the onions and garlic and cook, stirring occasionally, for 5 minutes, or until the onions are soft.
Add the broth, tomatoes (with juice), beans, and pasta and cook, stirring occasionally, for 15 minutes, or until the pasta is al dente. Add the Swiss chard or spinach and cook, stirring occasionally, for 3 minutes, or until the chard or spinach is wilted.
