Bean And Pasta Soup Recipe

Step 1

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.)

Step 2

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

Things You'll Need

  • 2pk Low-Sodium Instant Vegetable
  • -Broth And Seasoning Mix
  • Dissolved IN
  • 1 1/2c Hot Water
  • 1c Low-Sodium Canned Stewed
  • -Tomatoes
  • 4 1/2oz Uncooked Small Shell
  • -Macaroni
  • 14oz Rinsed, Drained, Canned Red
  • -Kidney Beans
  • 1c Thawed Frozen Spinach,
  • -Chopped
  • 1/2ts Oregano Leaves
  • 1/2ts Basil Leaves
  • 3/4oz Grated Parmesan Cheese
  • Yield4 Servings Of 3/4 Cup Each

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