Italian recipes

Bean And Pasta Soup

Course : Italian
Serves: 4

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Ingredients:

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 / Directions:

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.

Bean And Pasta Soup

Ingredients:

Preparation / Directions:

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