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Espo Pasta & Bean Soup


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  • 3-4 cloves garlic, minced
  • 2 T. olive oil
  • 3 stalks celery, chopped
  • 6 cups chicken broth
  • 1/2 lb fresh spinach
  • 1 can stewed tomatoes
  • 2 cans Northern beans, rinsed
  • fresh parsley, chopped
  • salt & pepper
  • 1/2 tsp red pepper
  • 1/2 tsp basil
  • 1 cup Ditalini or small pasta, cooked and tossed with olive oil
  • parmesan cheese


Servings 6


Step 1

Simmer garlic and celery in olive oil. Add all other ingredients (except pasta)cover and simmer for about 1/2 hour. Serve pasta separately putting on bottom of bowl and then ladling hot soup over it. Serve with parmesan and crusty garlic bread.


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