Ingredients:

-1 quart low-sodium chicken broth
-1 package (16-ounce) frozen garlic pasta with vegetables
-1 can (15 1/2-ounce) kidney beans, drained
-1 can (14 1/2-ounce) Italian seasoned tomatoes
-1/4 cup tomato paste
-shredded parmesan cheese

1. In a large pot, bring broth to boil
2. Stir in pasta with vegetables, beans, tomatoes, and tomato paste
3. Return to boil
4. Reduce heat and simmer for 5 minutes
5. Divided soup into 6 soup bowls and sprinkle cheese on top before serving

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