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welovegod.org - Share Your Recipe!

Recipe Name: Bean And Pasta Soup Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
2 Low-Sodium Instant Vegetable
Broth And Seasoning Mix
dissolved in
1 1/2 Cup(s) Hot water
1 Cup(s) Low-Sodium Canned Stewed
Tomatoes
4 1/2 Ounce(s) Uncooked Small Shell
Macaroni
14 Ounce(s) Rinsed, Drained Canned Red
Kidney beans
1 Cup(s) Thawed Frozen Spinach
chopped
1/2 Teaspoon(s) Oregano leaves
1/2 Teaspoon(s) Basil leaves
3/4 Ounce(s) 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

Nutrition (calculated from recipe ingredients)
----------------------------------------------
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


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