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| RECIPE FOR BEAN AND PASTA SOUP |
Title: Bean And Pasta Soup
Category: Soups -vegetarian
Serves: 4
Ingredients:
| 2.00 | pk | Low-Sodium Instant Vegetable | | | Broth And Seasoning Mix | | | Dissolved IN | | 1.50 | c | Hot Water | | 1.00 | c | Low-Sodium Canned Stewed | | | Tomatoes | | 4.50 | oz | Uncooked Small Shell | | | Macaroni | | 14.00 | oz | Rinsed, Drained, Canned Red | | | Kidney Beans | | 1.00 | c | Thawed Frozen Spinach, | | | Chopped | | 0.50 | ts | Oregano Leaves | | 0.50 | ts | Basil Leaves | | 0.75 | oz | Grated Parmesan Cheese |
Instructions:
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.
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