Title: Bean & pasta soup
 Categories: Soups/stews, Pasta, Vegetables, Cheese/eggs, Beans
      Yield: 4 Servings
 
      2 pk Low-Sodium Instant Vegetable
           -Broth And Seasoning Mix
           Dissolved IN
  1 1/2 c  Hot Water
      1 c  Low-Sodium Canned Stewed
           -Tomatoes
  4 1/2 oz Uncooked Small Shell
           -Macaroni
     14 oz Rinsed, Drained, Canned Red
           -Kidney Beans
      1 c  Thawed Frozen Spinach,
           -Chopped
    1/2 ts Oregano Leaves
    1/2 ts Basil Leaves
    3/4 oz 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.
  
  Each serving provides: 2 Proteins; 1 Vegetable, 1 1/2 Breads, 5
  Optional Calories
  
  Per Serving: 350 Milligrams Sodium; 5 Milligrams Cholesterol