| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs, Grains | Soups/stews, Pasta, Vegetables, Cheese/eggs, Beans | 4 | Servings | |
INGREDIENTS
| 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 | 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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