A recipe for Bean and Pasta Soup. Follow the simple recipe instructions for Bean and Pasta Soup shared by other home cooking experts.
Ingredients
2 pkg. Low-Sodium Instant Vegetable Broth And Seasoning Mix Dissolved IN 1 1/2 c. Hot Water1 c. Low-Sodium Canned Stewed Tomatoes
4 1/2 oz. Uncooked Small Shell Macaroni
14 oz. Rinsed, Drained, Canned Red Kidney Beans
1 c. Thawed Frozen Spinach, chopped
1/2 Tsp. Oregano Leaves
1/2 Tsp. Basil Leaves
3/4 oz. Grated Parmesan Cheese
Directions
Yield: 4 Servings Of 3/4 Cup EachIn 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
