Side Pannel
Bean and Pasta Soup
Bean and Pasta Soup
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, Beans, Pasta
Ingredients List
- 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
Directions
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
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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