Bean And Pasta Soup | Recipe Finder

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4servings

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

Nutrients	Proteins, Carbohydrates, Cellulose
Vitamins	A, B₁, B₂, B₃, B₉, B₁₂, H, E
Minerals	Zinc, Copper, Chromium, Manganese, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

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

Instructions Jump to Ingredients ↑

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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