Instructions:
Step 1:
In a saucepan, bring chicken broth and diced tomatoes (including juices) to a boil.
Step 2:
Add mini potato and onion pierogies; return to a boil.
Add green beans and simmer for 3 minutes.
Step 3:
Stir in kale or spinach and cook until just wilted.
Serve with Parmesan.
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