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Bean and Pasta Soup



  • 2 pack 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 tsp. Oregano Leaves
  • 1/2 tsp. Basil Leaves
  • 3/4 oz. Grated Parmesan Cheese


  1. 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.
  2. 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.)
  3. 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

Bean Soup Recipes



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