1 medium carrot, peeled and thinly sliced
1 medium sweet red pepper, seeded and cut into very thin slices
1 quart water
1 quart low-sodium non-fat chicken broth
1/2 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. dried thyme
1 cup packed fresh spinach, thinly sliced
1/4 lb. fresh mushrooms, thinly sliced
2 oz. dry angel hair pasta, broken in quarters
3 Tbsp. grated Parmesan cheese
Combine first seven ingredients in a large pot and bring to a boil. Cover, reduce heat and simmer 5 minutes or just until vegetables are tender. Add spinach, mushrooms and angel hair pasta. Simmer 3 to 4 minutes or until pasta is al dente. Ladle into serving bowls, and sprinkle each with Parmesan cheese.
8 servings, 1 cup each.