1 quart low-sodium chicken broth
1 package (16 ounces) Birds Eye frozen garlic pasta and vegetable combo
1 can (15.5 ounces) kidney beans drained
1 can (14.5 ounces) Italian-seasoned tomatoes
1⁄4 cup tomato paste
Shredded Parmesan cheese for serving
In a large pot, bring broth to a boil. Stir in garlic pasta with vegetables, beans, tomatoes, and tomato paste. Return to a boil.
Reduce heat and simmer for approximately 5 minutes. Ladle soup into 6 soup bowls and sprinkle plenty of cheese on top. Serve with bread.