Bean & pasta soup

Yield: 4 Servings

Measure Ingredient
2 packs Low-Sodium Instant Vegetable Broth And Seasoning Mix
Dissolved IN
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

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