Italian Bean Soup Recipe




Italian Bean Soup Ingredients

1 cup dried navy beans
2 qt water
1 cup chopped onion
1 cup chopped green pepper
1 cup chopped carrots
1 1/2 tsp dried basil
1 tsp salt
1 1/2 tsp oregano,
1/4 tsp dry mustard
2 cl garlic minched
3 can (8 oz.) tomato sauce
1/2 cup uncooked whole wheat
1 elbow macaroni

A Recipe for
Italian Bean Soup

 

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This is a recipe for Italian Bean Soup from the recipe cookbook of Recipes-to-go (Bean)


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Italian Bean Soup recipe - a tasty recipe for you to add to your collection!

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Italian Bean Soup

Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.







Italian Bean Soup Directions

Sort & Wash Beans; Place in A Dutch Oven. Cover With Water 2 Inches
Above Beans. Bring To A Boil. Cook Over High Heat 2 Min. Cover & Let
Stand 1 Hour. Drain Beans.
Add 2 Quarts Water & All Ingredients Except Macaroni. Cover & &
Simmer 1 1/2 Hours OR Until Beans Are Tender, Stirring Occasionally.
Add Macaroni & Cook Uncovered 10 Min. OR Until Macaroni Is Tender.
(Fat 0.5, Chol. 0.)

Serves: 16

 

 

 

 

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Italian Bean Soup Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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