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  Italian Bean Soup
 
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Submitted:
  2012-02-05
Prep Time:
  not specified
Yield:
  10 (servings)
Difficulty Level:
  Quick and Easy
Category:
  Pareve
Meal:
  Lunch
  Dinner
Course:
  Soups
Health Conscious:
  not specified
Cuisine:
  Italian
Cooking Method:
  Stove Top Cook
Occasion:
  Shabbos
  Yom Tov
  Succos
Main Ingredients:
  Noodles
  Onion
  Peppers
  Beans
  Spinach
  Zucchini
Source:
  not specified
Bracha:
  not specified

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Italian Bean Soup
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This is another great take on minestrone—in fact, in our restaurant we called it White Minestrone.
 
Ingredients
1 small white onion, finely chopped
1 Tbsp | 15 mL olive oil
8–12 cloves garlic (2 Tbsp | 30 mL), crushed
1 small rutabaga (about 1/4 lb | 125 g), peeled and cut into 1/3 inch | 8 mm cubes
10 cups | 2.5 L vegetable stock
1 cup | 250 mL macaroni
1 can (16 oz or 19 oz | 540 mL) white beans, rinsed and drained
1 small zucchini, sliced 1/4 inch | 5 mm thick
1 tsp | 5 mL salt
¼ tsp | 1 mL black pepper
1 tsp | 5 mL dried basil
2 cups | 500 mL firmly packed spinach leaves (1/4 lb | 125 g), coarsely chopped
1 medium red pepper, roasted, peeled and cut into strips

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Preparation
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Helpful Hints
Per Serving
159 Calories
3 g Fat (9.3% calories from fat)
8 g Protein
26 g Carbohydrate
4 g Dietary Fiber
0 mg Cholesterol
1711 mg Sodium
 
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