Servings
4 s
Ingredients
- 2 package Low-Sodium Instant Vegetable Broth And Seasoning Mix
- Dissolved IN
- 1 1/2 cups 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 teaspoon Oregano Leaves
- 1/2 teaspoon 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 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini