Categories: Soups/stews, Pasta, Vegetables, Cheese/eggs, Beans 
      Yield: 4 servings 
  
      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