Makes: 10 (1 cup) Servings

Ingredients:

• 2 cans (14.5 oz. each) vegetable or chicken broth
• 1 can (28 oz.) diced tomatoes, undrained
• 1 can (15.5 oz.) red kidney beans, drained, rinsed
• 1 each celery stalk, zucchini and onion, chopped
• 1 each potato and carrot, peeled, chopped
• 1/3 cup Reduced Fat Zesty Italian Dressing
• 1/2 cup small shell macaroni, uncooked (or any other short pasta)
• 2 cups fresh spinach leaves*
• 6 Tbsp. Grated Parmesan Cheese (optional)

Directions*:

1. MIX broth, tomatoes, beans, celery, zucchini, onion, potato, carrot and dressing in 10-qt. stock pot. Bring to boil. Reduce heat to low; cover. Simmer 45 min.
2. UNCOVER. Add shell macaroni and spinach. Cook an additional 10 min. or until shells are tender.
3. TOP each serving with 2 tsp. Parmesan cheese if desired; serve with crackers if desired.

*2 cups chopped cabbage can be substituted for the spinach