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“The Vegetarian Kitchen Table Cookbook Serves 4”
READY IN:
55mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Chop garlic, rosemary and sage together.
  2. In pot heat oil over medium high. Sauté celery, carrot and onion. Add garlic and sauté 2 minutes.
  3. Add tomato, beans and stock, salt and pepper to taste. Bring to a boil. Reduce heat and simmer 45 minutes.
  4. Meanwhile, cook pasta until al dente. Drain well and set aside.
  5. Using a slotted spoon, transfer about ½ of the vegetables to a food processor and puree until smooth. Return to soup and stir in pasta.

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