Bean and Pasta Soup

Ingredients:

• 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
  

Directions:

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.