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Pasta Fagioli Soup Recipe

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This recipe for Pasta Fagioli Soup, by , is from The Toomer Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Leslie Leach
Added: Friday, April 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cans (14 1/2oz each) reduced-soium beef broth
1 can (15 oz) Great Northern beans, rinsed and drained
1 can (14 1/2 oz) diced tomatoes, undrained
2 medium zucchini, quartered lengthwise & sliced
1 tbsp olive oil
1 1/2 tsp minced garlic
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 cup uncooked tubetti or small shell pasta
1/2 cup grated Romano cheese

Directions:
Directions:
Combine broth, beans, tomatoes with juice, zucchini, oil, garlic, basil and oregano in slow cooker; mix well. Cover; cook on low 3 to 4 hours. Stir in pasta. Cover; cook 1 hour or until pasta is tender. Serve soup with cheese.

Number Of Servings:
Number Of Servings:
5 to 6

 

 

 

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