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Ingredients

• 3 14 1/2-ounce  cans beef broth
• 1 15-ounce  can kidney beans, rinsed and drained
• 1 15-ounce  can garbanzo beans, rinsed and drained
• 1 14 1/2-ounce  can low-sodium stewed tomatoes
• 1 11 1/2 ounce  can vegetable juice
• 1 6-ounce  can low-sodium tomato paste
• 2 teaspoons  sugar
• 1 teaspoon  dried Italian seasoning, crushed
• 1 1/2 cups  loose-pack frozen mixed vegetables (such as Italian blend)
• 2 cups  fresh spinach leaves, cut in strips
• 2 cups  cooked pasta (1 cup uncooked), such as small shells or mostaccioli
•   Finely shredded Parmesan cheese (optional)

Description

Serve This Meatless Soup Immediately Or Refrigerate And Reheat To Serve The Next Day, Allowing Flavors To Blend And Intensify. Serve It With Dense-texture Italian Bread.

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