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“I make lots of soup and I find it to be to good. This recipe comes from 'Better Homes and Gardens", the Sept. 2004 edition. When I made this I couldn't find any alphabet-shape pasta so I used animal shapes instead, they are the same size. Also I did not use the cans of chicken broth, instead I used chicken stock by knorr. (1 cup of stock = 8-oz.)”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In large saucepan, cook assorted vegetables in hot oil over medium-high heat about 5 minutes or until crisp-tender, stirring occasionally.
  2. Add chicken broth and garlic.
  3. Bring to boiling.
  4. Stir in beans and pasta.
  5. Return to boiling; reduce heat.
  6. Cover and simmer about 10 minutes or just until pasta is tender.
  7. Stir in oregano.
  8. Ladle into soup bowls.
  9. If desired top each serving with Parmesan cheese.

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