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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.
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