| 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.