How to make it

  • In a 2 1/2-quart saucepan, combine the broth, water and tomatoes; cook over medium heat until the mixture comes to a boil. Add the macaroni and cook for 7 minutes. Add the beans, spinach, oregano and basil and stir to combine; cook until the macaroni is tender, 5 to 7 minutes. (If the soup is too thick, add a small amount of water.)
  • Divide the soup into 4 soup bowls and sprinkle each portion with 1/4 of the Parmesan Cheese.

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