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Recipe
Hearty Pasta And Bean Soup Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2104g | |
| Calories 4211 | |
| Calories from Fat 774 | 18% |
| Total Fat 89.62g | 112% |
| Saturated Fat 21.43g | 86% |
| Trans Fat 0.0g | |
| Cholesterol 65mg | 22% |
| Sodium 6285mg | 262% |
| Potassium 16038mg | 458% |
| Total Carbs 656.06g | 175% |
| Dietary Fiber 153.2g | 511% |
| Sugars 111.3g | 74% |
| Protein 217.83g | 349% |
Ingredients Convert Measures
- 1 (50 ounce.) can Campbell's condensed navy bean soup
- 2 soup cans water
- 1 (50 ounce.) can Campbell's condensed vegetable
- 1 pt. fresh parsley leaves, packed
- 1/2 c. lightly toasted pine nuts or possibly walnuts
- 1/2 c. grated Parmesan cheese
- 2 tbsp. dry basil leaves, crushed
- 3 lg. cloves garlic, chopped
- 1/4 c. water
- 1 quart. cooked sm. shell macaroni
- 2 (16 ounce.) cans canned black beans, rinsed and liquid removed
Directions
- In large pot, combine navy bean soup and water. Add in vegetable soup. Over medium heat, heat soup, stirring occasionally; keep hot. Meanwhile, to prepare pesto, blend parsley, pine nuts, cheese, basil, and garlic till smooth. With motor running, slowly add in water, scraping bottom and sides of bowl. Blend till smooth. Add in macaroni, beans, and pesto to soup. Stir thoroughly. Simmer 2 min to blend flavors. Yield: 2 gallons.
