*  Exported from  MasterCook  *

                           Bean and Pasta Soup

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Soups/Stews                      Pasta
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      packages      Low-Sodium Instant Vegetable -- Broth And Seasoning
                        Dissolved IN
   1 1/2  cups          Hot Water
   1      cup           Low-Sodium Canned Stewed -- Tomatoes
   4 1/2  ounces        Uncooked Small Shell -- Macaroni
  14      ounces        Rinsed, Drained -- Canned Red
                        Beans
   1      cup           Thawed Frozen Spinach -- Chopped
     1/2  teaspoon      Oregano Leaves
     1/2  teaspoon      Basil Leaves
     3/4  ounce         Grated Parmesan Cheese

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.


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