Beans & Greens (With Pasta)

12 Cups Low-Sodium Chicken Broth
2 10oz Packages of Frozen Spinach
2 15.5 oz Cans of Cannellini (White Kidney) Beans, drained
1 tsp Cumin
2 Cups of Whole Grain Medium Shells Pasta

I used 33% Less Sodium Chicken Broth for this recipe, so if you use a chicken broth with even less sodium, then the sodium count per serving would definitely lower. The sodium count for one serving of the chicken broth I used is 570. Just delete that from the overall sodium count of the recipe and add the per serving amount of sodium for the broth you use.

This is just a really basic, simple recipe that I use. You can obviously add more seasonings, a different pasta, chicken, etc.

Let the frozen spinach thaw on the counter for about a half hour and then combine all of the ingredients (except for the pasta) in a large pot over high heat. Bring the pot to a boil and then add the pasta. Cook until the pasta is cooked to the desired consistency. I usually boil mine for a bout 10 minutes.

Serving Size: Makes 14 One Cup Servings