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Ingredients

• 3 14-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  ow-sodium tomato paste
• 2 teaspoons  sugar
• 1 teaspoon  dried Italian seasoning, crushed
• 1-1/2 cups  loose-pack frozen mixed vegetables (such as an Italian blend)
• 2 cups  fresh spinach leaves, cut into strips
• 2 cups  cooked pasta (1 cup uncooked), such as small shells or mostaccioli
•   Finely shredded Parmesan cheese (optional)

Description

This Make-ahead Pasta Soup Can Be Served Immediately, But Chilling The Soup Overnight Allows The Flavors To Blend.

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