Bean And Pasta Soup

Serving Size : 4
Ingredients

for prepare Bean And Pasta Soup

:

Amount	Measure	Ingredient - Preparation Method
2	packages	low-sodium instant vegetable - broth and seasoning
dissolved in bean and pasta soup
1 1/2	cups	hot water
1	cup	low-sodium canned stewed - tomatoes
4 1/2	ounces	uncooked small shell - macaroni
14	ounces	rinsed - drained, canned red
beans bean and pasta soup
1	cup	thawed frozen spinach - chopped
1/2	teaspoon	oregano leaves
1/2	teaspoon	basil leaves
3/4	ounce	grated parmesan cheese

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

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