Title: Bean and Pasta Soup
Categories: Soup Pasta Vegetable Cheese Bean
Yield: 4 Servings

2	pk	Low-Sodium Instant Vegetable Broth And Seasoning Mix
		Dissolved IN
1 1/2	c	Hot Water
1	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	ts	Oregano Leaves
1/2	ts	Basil Leaves
3/4	oz	Grated Parmesan Cheese

Yield: 4 Servings Of 3/4 Cup Each

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

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