2 (14.5-ounce) cans chicken broth, low-fat, low-sodium
1/4 cup shell macaroni, uncooked
1 (16-ounce) package frozen mixed vegetables
1 (14.5-ounce) can stewed tomatoes, coarsely chopped
1 teaspoon garlic powder
2 cups cooked red kidney beans (rinsed and drained if using canned)
1 teaspoon dried basil leaves or ground basil
- Mix all ingredients in a large saucepan. Bring to a boil over medium-high heat.
- Reduce heat. Simmer 20 minutes, or until macaroni is cooked.
- Make extra soup by doubling the recipe, and freeze for future meals.
- Try whole-wheat pasta in place of the shell macaroni for added fiber.
Serving size: 1 cup
Fruits and Vegetables: 1/2 cup
Fat: 1 g
Fiber: 4 g
Sodium: 210 mg