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Pasta Bean Soup Recipe

   
 

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     Pasta Bean Soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   6
Preptime   25 minutes

Ingredients
1 large onion, chopped
1 large carrot, chopped
1 celery rib, chopped
2 Tablespoons olive oil
3 garlic cloves, minced
4 cups vegetable or chicken broth
3/4 cup uncooked small pasta shells
2 teaspoons sugar
1-1/2 teaspoons Italian seasoning
 
1/4 teaspoon crushed red pepper flakes
2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
1 can (28 ounces) crushed tomatoes
3 tablespoons grated Parmesan cheese

Instructions
Directions In a Dutch oven, saute the onion, carrot and celery in oil until crisp-tender. Add garlic; saute 1 minute longer. Add the broth, pasta, sugar, Italian seasoning and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until pasta is tender. Add the beans and tomatoes; simmer, uncovered, for 5 minutes. Garnish with Parmesan cheese. Yield- 6 servings.


Originally Submitted
1/20/2014





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