Bean And Pasta Soup
Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 4
 

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
14 ounces rinsed -- drained, canned red kidney beans
1 cup thawed frozen spinach
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.