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