Bean And Pasta Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs, Vegetables | Beans, Cheese/eggs, Pasta, Soups/stews, Vegetables | 4 | Servings | |
INGREDIENTS
| 2 | 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 | t | Oregano Leaves |
| 1/2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 305
Calories From Fat: 43
Total Fat: 4.9g
Cholesterol: 12.6mg
Sodium: 590.8mg
Potassium: 734.6mg
Carbohydrates: 49.1g
Fiber: 9.1g
Sugar: 8.3g
Protein: 17.6g