Minestrone Soup

INGREDIENTS

• 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

INSTRUCTIONS

1. In a large pot, bring broth to a boil. Stir in garlic pasta with vegetables, beans, tomatoes, and tomato paste. Return to a boil.

2. Reduce heat and simmer for approximately 5 minutes. Ladle soup into 6 soup bowls and sprinkle plenty of cheese on top. Serve with bread.