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This Italian classic soup is a hearty crowd-pleaser from Maria D Ugo.

Martha Stewart Living, August 2002

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Yield:
Makes 10 cups
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Ingredients

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Directions

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  • In a medium saucepan, cook pancetta over medium heat until browned, about 8 minutes. Add leek and onion; cook until translucent, about 7 minutes. Stir in vegetables, the water, and tomatoes; simmer, uncovered, until vegetables are tender, about 30 minutes. Add cannellini beans and pasta, and season with salt and pepper. Serve garnished with herbs and Parmesan cheese.

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