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 Rinse...
Ingredients
- 2pk low-sodium instant vegetable
- 1c low-sodium canned stewed
- 1/2ts basil leaves
- 3/4ozgrated parmesan cheese
Directions
- 1
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 Un
- 2
cook over medium heat until the mixture comes to a boil
- 3
Add the macaroni and cook for 7 minutes
- 4
Add the beans, spinach, oregano and basil and stir to combine
- 5
cook until the macaroni is tender, 5 to 7 minutes
- 6
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
- 7
Each serving provides: 2 Proteins
- 8
1 Vegetable, 1 1/2 Breads, 5 Optional Calories Per Serving: 350 Milligrams Sodium