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Pasta and Bean Soup Recipe

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This recipe for Pasta and Bean Soup, by , is from Hermesch Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Patricia Gray
Added: Sunday, March 22, 2009


1 tbsp. oil
1 c. onions, chopped
1 c. celery, chopped
1/2 c. carrot, chopped
2 garlic cloves, minced
3 (14.5 oz.) cans ready-to-serve chicken broth
2 (15.5 oz.) cans Great Northern Beans, drained
1 ( 14.5 oz.) cans diced tomatoes, undrained
1 tsp. dried oregano leaves
1 tsp. dried basil leaves
1/2 tsp. pepper
2 bay leaves
3 oz. (3/4 c.) uncooked small shell macaroni
4 oz. (1 cup) shredded Swiss cheese
1/4 c. chopped fresh parsley

Heat oil on stockpot over medium heat until hot. Add onion, celery, carrot and garlic; cook and stir 4 minutes. Add broth, beans, tomatoes, oregano, basil, pepper and bay leaves. Bring to a boil. Add macaroni. Reduce heat to medium; cook 10-13 minutes or until macaroni and vegetables are tender. Remove bay leaves. Sprinkle each serving with cheese and parsley.

Number Of Servings:
Number Of Servings:
10 (1 cup) servings




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