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Pasta fagioli (italian bean soup)
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| Artist: |
_ |
| Categories: |
Italian, Pastas & Noodles, Soups & Stews, Western European |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| | Carrot, chopped | | 1
| | Onion, chopped | | 1
| | Rib celery, chopped | | 4
| | Strips bacon, chopped | | 1
| | Clove garlic, chopped | | 1
| tbsp | Olive oil | | 1
| can | Tomatoes, chopped (28 oz.) | | 1
| can | Chicken broth, not condensed | | 1 1/2
| cup | Water | | 1
| can | White beans, (19 oz.) | | 2
| tbsp | Parsley, chopped | | 1/2
| cup | Ditalini pasta, cooked |
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Procedures:
| 1 | In a large pot, saute carrot, onion, celery, bacon and garlic lightly in olive oil. | | 2 | Add tomatoes, water and broth. | | 3 | Simmer for ?hour. | | 4 | Add parsley, beans and pasta. | | 5 | Heat through. |
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