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  Bean & Pasta Soup
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 294
Ingredients:
2 package Low-Sodium Instant Vegetable Broth And Seasoning Mix
Dissolved IN
1 1/2 cup Hot Water
1 cup Low-Sodium Canned Stewed Tomatoes
4 1/2 oz Uncooked Small Shell Macaroni
14 oz Rinsed, Drained, Canned Red Kidney Beans
1 cup Thawed Frozen Spinach, Chopped
1/2 tsp Oregano Leaves
1/2 tsp Basil Leaves
3/4 oz Grated Parmesan Cheese
Instructions:
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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