Bean & Pasta Soup Recipe

Bean & Pasta Soup Recipe

Ingredients:

2 pkgs of vegetable broth (low sodium, instant)
1 sachet of seasoning mix (low sodium)
1-1/2 c of water (hot)
1 c of stewed tomatoes (canned, low sodium)
4-1/2 oz of macaroni shell pasta (uncooked, small)
14-1/2 oz of kidney beans (red, canned); rinsed then drained
1 c of spinach (frozen); thawed then chopped
3/4 oz of cheese (parmesan); grated
1/2 tsp of oregano (fresh)
1/2 tsp of basil (fresh)

Instructions:

Dissolve broth and seasoning mix with hot water in saucepan. Add canned tomatoes then cook above moderate heat till it boils.

Add macaroni pasta; cook. After seven mins, add basil, spinach, and oregano then stir. Continue cooking for 5-7 minutes till macaroni has cooked.

Gradually add water if soup has thickened very much. Add salt or pepper to taste. To make plating, place soup on a bowl then sprinkle over Parmesan.

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