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Suggest a better descriptionSoak beans overnight; boil atleast 15 min the next day, before using. Heat oil in a large saucepan and saute garlic, onion, carrot, celery, parsley and bacon until softened and bacon is slightly brown. Add tomatoes, stock and drained beans (after boiling!). Bring to a boil, cover and simmer until beans are tender - approx. 3 hours, but maybe less depending on the beans. Scoop out a cupful of beans and pur?e in blender. Place back in the soup and season with salt and pepper. Bring to a boil again and add pasta. Cook until pasta is tender, about 15 min. Stir occasionally to prevent sticking. Serve with grated parmesan cheese and more pepper. Posted to MC-Recipe Digest V1 #294 Date: Mon, 11 Nov 1996 12:16:33 -0500 From: Lisa Johnston
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Serving Size: 1 Serving (4349g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 920 | ||
Calories from Fat: 293 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.5g | 43 % | |
Saturated Fat 3.4g | 17 % | |
Monounsaturated Fat 22.5g | ||
Polyunsanturated Fat 5.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 7328.7mg | 253 % | |
Potassium 6920.4mg | 182 % | |
Total Carbohydrate 83.8g | 25 % | |
Dietary Fiber 14g | 56 % | |
Sugars, other 69.8g | ||
Protein 79.3g | 113 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 920
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