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Ingredients

• 3 14 ounce can 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 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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