Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 pk Low-Sodium Instant Vegetable 14 oz Rinsed, Drained, Canned Red
-Broth And Seasoning Mix -Kidney Beans
Dissolved IN 1 c Thawed Frozen Spinach,
1 1/2 c Hot Water -Chopped
1 c Low-Sodium Canned Stewed 1/2 ts Oregano Leaves
-Tomatoes 1/2 ts Basil Leaves
4 1/2 oz Uncooked Small Shell 3/4 oz Grated Parmesan Cheese
-Macaroni

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

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