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Pasta and Bean Soup
Ingredients
  • 3 15-ounce cans cannellini beans, drained
  • ½ cup extra-virgin olive oil
  • 3 garlic cloves, peeled and crushed
  • 2 tablespoons all-pourpose flour
  • 1 fresh rosemary sprig, needles stripped
  • 2 tablespoons kosher salt
  • ¼ teaspoon crushed red pepper
  • 1 15 ounce can whole San Marzano tomatoes, crushed by hand (see page 78)
  • 2 cups ditalini
  • 2 tablespoons chopped fresh Italian parsley
Note: Ingredients may have been altered from the original.
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