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“Past and bean soup”
READY IN:
48mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Place beans, tomatoes with juices, celery and garlic in a large saucepan.
  2. Add chicken broth and 1 cup water.
  3. Bring to a boil, breaking up tomatoes with the edge of a spoon.
  4. Cover, lower the heat to medium and simmer 10 minutes.
  5. Add oil and pasta.
  6. Boil, uncovered, about 8 minutes or until pasta is tender.
  7. Add basil and salt and pepper to taste.
  8. Serve and bowls and pass the Parmesan to sprinkle on.

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