Spinach And Shells Soup
|Low sodium chicken broth||1 1⁄2 Cup (24 tbs)|
|Low sodium stewed tomatoes||1 Cup (16 tbs)|
|Small pasta shells||4 1⁄2 Ounce|
|Drained rinsed cannellini beans||14 Ounce|
|Spinach leaves||1 Cup (16 tbs)|
|Dried oregano||1⁄2 Teaspoon|
|Dried basil||1⁄2 Teaspoon|
|Grated parmesan cheese||3⁄4 Ounce|
1. In large saucepan, over medium heat, bring chicken broth to a boil.
2. Add tomatoes and pasta shells; cook 7 minutes. Add beans, spinach, oregano and basil; cook 8-10 minutes, until pasta is tender. (If soup is too thick, thin with a little water.)
3. Ladle evenly into 4 bowls; top evenly with Parmesan cheese.