|2 packs||Low-Sodium Instant Vegetable Broth And Seasoning Mix|
|1½ cup||Hot Water|
|1 cup||Low-Sodium Canned Stewed Tomatoes|
|4½ ounce||Uncooked Small Shell Macaroni|
|14 ounces||Rinsed, Drained, Canned Red Kidney Beans|
|1 cup||Thawed Frozen Spinach, Chopped|
|½ teaspoon||Oregano Leaves|
|½ teaspoon||Basil Leaves|
|¾ ounce||Grated Parmesan Cheese|
Yield: 4 Servings Of ¾ Cup Each In a 2½-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 ¼ of the Parmesan Cheese.
Each serving provides: 2 Proteins; 1 Vegetable, 1 ½ Breads, 5 Optional Calories
Per Serving: 350 Milligrams Sodium; 5 Milligrams Cholesterol