Bean and Pasta Soup

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