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Print this Recipe    Bean Pasta

Italian Bean and Pasta Soup

3 Tbsp olive oil
1 medium-size onion, finely chopper
1 garlic clove, crushed
2 celery stalks finely sliced
1 carrot, finely diced
1 Tbsp tomato paste
5 cups beef stock
1 (15 ounce) can red kidney beans, drained
3 ounces pasta shapes
4 ounce frozen peas
salt and pepper

Heat oil in a large saucepan. Add onion, garlic, celery and carrot.
Stir and cook gently 5 minutes.

Add tomato paste stock and beans. Bring to a boil and simmer 10
minutes. Add pasta and peas and cook another 7 minutes or until
pasta is just cooked. Season with salt and pepper. Makes 4-6
servings

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