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