Speedy Soup

• 1 quart low-sodium chicken broth
• 1 cup whole-wheat pasta recommended: rotelle or other small shaped pasta recommended)
• 1 cup frozen green peas
• 2 cups baby spinach
• 3/4 cup mushrooms, quartered
• 1/2 teaspoon kosher salt
• Freshly ground black pepper
• 4 tablespoons shredded Parmesan

1. Bring chicken broth to a boil in a medium saucepan.
2. Once boiling add pasta and cook for 5 to 6 minutes Add peas, spinach and mushrooms, season with salt and pepper and continue to cook for an additional 2 to 3 minutes.
3. Serve topped with Parmesan cheese.

chicken broth, pasta, frozen green peas, baby spinach, mushrooms, kosher salt, freshly ground black pepper, parmesan

Taken from www.foodnetwork.com/recipes/speedy-soup-recipe2.html (may not work)