Bean & Pasta Soup
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
vegetable stock
|
|
| 1 | cup |
tomatoes, stewed, canned
|
|
| 4 ½ | ounces |
pasta, elbow macaroni
small, uncooked |
|
| 14 | ounces |
red kidney beans
rinsed, drained |
|
| 1 | cup |
spinach, frozen
thawed, chopped |
|
| ½ | teaspoon |
oregano
|
|
| ½ | teaspoon |
basil
|
*
|
| ¾ | ounce |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
vegetable stock
|
|
| 237 | ml |
tomatoes, stewed, canned
|
|
| 130.1 | ml/g |
pasta, elbow macaroni
small, uncooked |
|
| 404.6 | ml/g |
red kidney beans
rinsed, drained |
|
| 237 | ml |
spinach, frozen
thawed, chopped |
|
| 2.5 | ml |
oregano
|
|
| 2.5 | ml |
basil
|
*
|
| 21.7 | ml/g |
Parmesan cheese
grated |
|
Directions
In a 2½-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 ¼ of the Parmesan Cheese. Each serving provides: 2 Proteins; 1 Vegetable, 2½ Breads, 5 Optional Calories Per Serving: 350 Milligrams Sodium; 5 Milligrams Cholesterol
