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Pasta and Bean Soup Recipe

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This recipe for Pasta and Bean Soup, by , is from The 2017 Stoel Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Tami Boeck


1 T. oil
1 c. chopped onions
1 c. chopped celery
c. chopped carrot
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) can diced peeled tomatoes, undrained
1 tsp. dried oregano
1 tsp. dried basil
tsp. pepper
2 bay leaves
3 oz. ( cup) uncooked small shell macaroni
4 oz. (1 cup) shredded swiss cheese
c. chopped fresh parsley
add smoked turkey sausage or kielbasa sausage (if desired)

Heat oil in Dutch oven or stockpot over medium-high heat until hot. Add onions, 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.




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