Bean & pasta soup
4 Servings
Ingredients
| Quantity | 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 |
Directions
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