Pasta for School Soup

Ingredients:

• 1 large onion, chopped (about 1 cup)
• 1 medium tomato, chopped (about 1 cup)
• 12 c. chicken broth
• 1 can (15-ounces) white kidney beans (cannellini), rinsed and drained
• 1 can (9.75-ounces) white chunk chicken breast in water, undrained
• 1 c. uncooked shell pasta
• 1 Tbsp. olive oil or vegetable oil
• 1/4 tsp. garlic powder

Directions:

Add oil into a saucepan and put on medium-high heat. Add onion and cook until tender, stirring occasionally. Add broth and garlic powder. Increase heat to high and bring to a boil; stirring occasionally. Add pasta and boil for 5 minutes. Add beans, tomato and chicken; reduce heat to low and cook for 5 minutes or until pasta is tender.

Makes 16 servings. Each serving has 90 calories, 1.5 g fat, 7 g protein, 11 g carbohydrate and 540 mg sodium.

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