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LOCATION: Recipes >> Soups >> Pasta E Fagioli 07

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Pasta e Fagioli

3/4 tsp. olive oil
2/3 cup canned crushed tomatoes
2 cloves garlic, minced
1 Tbs. plus 1 tsp. rosemary, crumbled
2-2/3 cups vegetable or chicken stock
1-1/4 lbs. canned white kidney beans, rinsed and drained
3 ounces rotini pasta, or fusilli
1/2 lb. zucchini, cut into 1/2 inch pieces
1 Tbs. plus 1 tsp. grated Parmesan cheese

Heat oil in a heavy nonreactive saucepan over medium heat. Add next
3 ingredients. Simmer 5 minutes, stirring occasionally. Add 2 cups
of the stock. Combine remaining stock with 2/3 cup kidney beans in
a blender. Puree. Transfer to tomato mixture. Add remaining kidney
beans. Bring to a boil. Reduce heat to low and simmer 10 minutes.
Add pasta and zucchini. Cook 10-12 minutes or until pasta is al
dente. Season with salt and pepper to taste. Serve with Parmesan.

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