1. Put the water, beans, parsley, garlic, basil, fennel seeds, red pepper flakes, and bay leaf in a large covered pot. Bring to boil.
2. Lower the heat to medium and cook uncovered for 1 hour, stirring every 10 minutes or so.
3. Add the olive oil and tomatoes. Continue cooking, stirring frequently, for another 1.5 hours, until the beans are soft and the broth is thick.
4. Add salt and pepper. Stir in the pasta and continue cooking for 1 minute. Taste for seasoning.
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|Serving Size: 1 Serving (736g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 34 (23%)|
|Amt Per Serving||% DV|
|Total Fat 3.7g||5 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 67.9mg||2 %|
|Potassium 600.7mg||16 %|
|Total Carbohydrate 23.6g||7 %|
|Dietary Fiber 5.9g||23 %|
|Sugars, other 17.7g|
|Protein 7.3g||10 %|
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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: 147
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