Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      packages      low-sodium instant vegetable
                        - broth and seasoning mix
                        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
                        - kidney beans
   1      cup           thawed frozen spinach
                        - chopped
     1/2  teaspoon      oregano leaves
     1/2  teaspoon      basil leaves
     3/4  ounce         grated parmesan cheese

Preparation:

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.