10 Minute Bean Soup
	Beans and pasta make a hearty soup that goes together quick.
	1 cup canned pinto beans, drained
	1 15-ounce can no-salt-added Italian spiced tomatoes
	2 cups low-sodium chicken broth
	1 cup water
	1 cup frozen chopped collard greens
	1/2 cup elbow macaroni
	1/2 tsp Italian herb seasoning
	1/2 tsp garlic powder
	black pepper to taste
	Place the tomatoes and beans in a saucepan. Mash the beans with a 
	potato masher or hand blender, until about one third of the beans 
	are mashed. Add the rest of the ingredients and bring to a boil; 
	reduce to simmer and cook until the macaroni is done.
	Serves 4. Each 1-1/2 cup serving: 164 calories, 1 g fat, 0 g saturated 
	fat, 12 mg cholesterol, 164 mg sodium, 24 g carbohydrate, 5 g fiber, 
	10 g protein.
	Diabetic exchange: 1 -1/2 bread, 1 vegetable.
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