• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Bean and Pasta Soup

  • Recipe Submitted by on

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


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

Per Serving: 350 Milligrams Sodium; 5 Milligrams Cholesterol

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