Meatball Vegetable Soup

2/3 cup uncooked medium pasta shells
4 cups chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (10-1/2 ounces) condensed French onion soup, undiluted
12 frozen cooked Italian meatballs, thawed and quartered
1-1/2 cups chopped fresh spinach
1 cup frozen sliced carrots, thawed
3/4 cup canned kidney beans, rinsed and drained
3/4 cup garbonzo beans or chickpeas, rinsed and drained

Cook pasta according to package directions. Meanwhile, combine the remaining ingredients in a Dutch oven or soup kettle. Bring to a boil.

Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Drain pasta and stir into soup. Makes 6-8 servings (about 2-1/2 quarts).