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
Rinsed, Drained, Canned Red Kidney Beans
1
c
Thawed Frozen Spinach, Chopped
1/2
ts
Oregano Leaves
1/2
ts
Basil Leaves
3/4
oz
Grated Parmesan Cheese
INSTRUCTIONS
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
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