Bean And Pasta Soup

Recipe Ingredients

2		Low-sodium instant vegetable - broth and seasoning
		Dissolved in
1 1/2 cups	355ml	Hot water
1 cup	62g / 2.2oz	Low-sodium canned stewed - tomatoes
4 1/2 oz	127g	Uncooked small shell - macaroni
14 oz	397g	Rinsed - drained, canned red
		Beans
1 cup	146g / 5.1oz	Thawed frozen spinach - chopped
1/2 teaspoon	2.5ml	Oregano leaves
1/2 teaspoon	2.5ml	Basil leaves
3/4 oz	21g	Grated parmesan cheese

Recipe Instructions

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.

Yield: 4 Servings Of 3/4 Cup Each

Source:
Waldine Van Geffen

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