2 package low-sodium instant vegetable broth, and seasoning mix
1 dissolved in
1 1/2 cup hot water
1 cup low-sodium canned stewed tomatoes
4 1/2 oz uncooked small shell macaroni
14 oz rinsed, drained, canned red kidney, beans
1 cup thawed frozen spinach, chopped
1/2 tsp oregano leaves
1/2 tsp basil leaves
3/4 oz grated parmesan cheese
Directions
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
Servings: 4 servings
Bean & Pasta Soup Recipe brought to you by Recipe Ideas
Categories: Bean; Italian; Pasta; Soup
The History of Recipes
Academics have proved the existance of recipes way back into the distant past, at least as far back into history as the early Egyptians, and maybe further still. Interesting though that is, sadly, these early recipes were just primitive pictorial, hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the most ancient recipe in existence, according to food historians are a few tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `blissful`. During Roman times around 25BC a roman called Apicius created a collection of documents which described recipes enjoyed by wealthy roman citizens. In his works, he tells us how the roman meals were separated into hors d`oeuvres, entrees and desserts, a very modern way of dining. Aspicius also recounts how the cooks of Roman times were skilled in the use of a wide range of aromatic flavours, including some familiar names for example basil, fennel and asafoetida. As our culinary historical trip moves on a few more years there were a couple of interesting cookery books dating from the 1300s : a book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, these books are nothing to do with the indian curry that we all know today, but instead accounts of the types of meals eaten by the rich and wealthy people of that time. In the fifteenth century, people returning from the crusades brought us many new spices and herbs from Arab countries, including spices such as parsley, basil and rosemary. These new foods and spices created a surge in recipe books, most of which are kept safe in private cookery archives. Like it or not, the introduction of television gave us celebrity chefs and the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing everybody to access massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Bean & Pasta Soup recipe.
