Bean & Pasta Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 package: Low-Sodium Instant Vegetable Broth And Seasoning Mix,
Dissolved IN,
1 1/2 cup: Hot Water,
1 cup: Low-Sodium Canned Stewed Tomatoes,
4 1/2 ounce: Uncooked Small Shell Macaroni,
14 ounce: Rinsed, Drained, Canned Red Kidney Beans
1 cup: Thawed Frozen Spinach, Chopped
1/2 tsp: Oregano Leaves,
1/2 tsp: Basil Leaves,
3/4 ounce: 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
Source from luhu.jp
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
Source from luhu.jp