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
It is possible to trace the history of meal recipes back into antiquity, in fact as far back as the Egyptians, and maybe further still. In practice though, generally, these ancient recipes were just simple hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the most ancient recipe discovered so far, according to academics is a collection of ancient tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `exhilarated, wonderful and blissful`. Later, there are some interesting books from the 14th Century : a cookery book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, they are unconnected to the indian food that we all know today, but rather accounts of the types of food prepared for the nobility of those days. Later, in the fifteenth century, the Crusaders brought back a variety of foods, spices and herbs from middle-east cuisine, including basil and rosemary. These new culinary innovations led to a torrent in recipe manuscripts, most of which still exist in private cookery archives. During the following few hundred years, the wealthy families of the West strove to offer the best banquets, and because of this the best cooks and their collection of recipes were at a premium. Notwithstanding that, it was during the nineteenth century that fine cookery and recipe books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, verifying, and recording recipes for their fellow cooks to enjoy. By the time we get to the 1900s, cooking books were greatly in demand due to higher levels of literacy, people having more leisure time and having more disposable income. The arrival of television brought us TV chefs and the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, permitting everybody to search through massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Bean & Pasta Soup recipe.
