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My family loves this soup during our cold New England winters. It's very thick and hearty.Beverly Ballaro, Lynnfield, Massachusetts
This recipe is:
Diabetic Friendly
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 Country Woman November/December 2002, p36
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Reviewed on Jan. 17, 2012 by wickedcookin
healthy, sturdy anjd just plain good
Reviewed on Jan. 17, 2012 by lilaccrew
This is very close to Olive Garden's Pasta E Fagioli, which we love! Just add hamburger and spaghetti sauce.
Reviewed on Nov. 25, 2011 by ahmom
just ok
Reviewed on Jan. 31, 2011 by SWillard
I followed the recipe fairly closely, but made a couple of minor modifications. After sauteeing the veggies in oil, I added all the other ingredients except for the pasta, and let the soup simmer very low for a while to blend the flavors. Then I added the pasta at the end just long enough to cook it through. I used my own homemade chicken broth also.
Reviewed on Jan. 10, 2011 by mehalv
Loved it! Hearty and delicious.
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