---------- Recipe via Meal-Master (tm) v8.03
       Title: Pasta and Kidney Bean Soup
  Categories: Vegetables, Low-fat, Pasta, Soups
       Yield: 4 servings
     1/2 c  Chopped red onion
       1 cn Whole tomatoes, undrained; 1
       4 c  Chicken broth
       1 c  Rosamarina (orzo) pasta; unc
       1 tb Fresh oregano; chopped  or
     1/2 ts Dried oregano
     1/8 ts Crushed red pepper
       1    Garlic clove; crushed
       1 cn Red kidney beans; rinsed/dra
            - 15 to 16 oz.
       2 tb Parmesan cheese
            Fresh parsley; chopped
   Recipe by: Betty Crocker Low Fat Cooking
      Spray 3-quart nonstick saucepan with nonstick
   cooking spray. Cook onion in saucepan over medium heat
   about 10 minutes, stirring frequently, until onion is
   tender. Stir in and break up tomatoes. Stir in broth,
   rosamarina, oregano, red pepper and garlic.  Heat to
   boiling; reduce heat.
     Cover and simmer about 20 minutes, stirring
   occasionally, until rosamarina is tender.  Stir in
   beans. Simmer uncovered about 10 minutes or until
   beans are hot. Sprinkle with cheese and parsley.
     Makes 4 servings. Per serving: 275 calories, 4 grams