My family loves this soup during our cold New England winters. It's very thick and hearty.Beverly Ballaro, Lynnfield, Massachusetts
This recipe is:
Nutritional Facts 1-1/3 cups equals 295 calories, 7 g fat (1 g saturated fat), 2 mg cholesterol, 1,208 mg sodium, 48 g carbohydrate, 9 g fiber, 13 g protein. Diabetic Exchanges: 3 vegetable, 2 starch, 1 lean meat, 1 fat.
Originally published as Pasta Bean Soup in
November/December 2002, p36
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