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This is a simple, hearty soup that can be the centerpiece of weekday lunches.

Source: Everyday Food, December 2004
Total Time Prep Servings



Cook's Notes

The soup can be made a day ahead; cool, and refrigerate in a covered container. To keep pasta from expanding overnight in the soup, cook it separately. Toss with a bit of oil; store in its own container. Add to soup before reheating.

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How would you rate this recipe?
  • sandy329
    27 OCT, 2018
    I dont like using canned beans when making soups. Especially when directions call for draining & washing. Soaking fresh beans or lentils removed carbs, and diet. And are healthier...

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