Bean and Pasta Soup Recipe

2 pk Low-Sodium Instant Vegetable-Broth And Seasoning Mix
Dissolved IN
1 1/2 c Hot Water
1 c Low-Sodium Canned Stewed-Tomatoes
4 1/2 oz Uncooked Small Shell-Macaroni
14 oz Rinsed, Drained, Canned Red-Kidney Beans
1 c Thawed Frozen Spinach,-Chopped
1/2 ts Oregano Leaves
1/2 ts Basil Leaves
3/4 oz Grated Parmesan Cheese

Yield: 4 Servings Of 3/4 Cup Each

In a 2 1/2-quart saucepan, combine the dissolved broth mix and tomatoes;
cook over medium heat until the mixture comes to a boil. Add the macaroni
and cook for 7 minutes. Add the beans, spinach, oregano and basil and stir
to combine; cook until the macaroni is tender, 5 to 7 minutes. (If the
soup is too thick, add a small amount of water.)

Divide the soup into 4 soup bowls and sprinkle each portion with 1/4 of the
Parmesan Cheese.

Each serving provides: 2 Proteins; 1 Vegetable, 1 1/2 Breads, 5 Optional
Calories

Per Serving: 350 Milligrams Sodium; 5 Milligrams Cholesterol

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The combination of beans, pasta, and the other ingredients, give this soup a wonderful flavor!