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2 1/2 cans canalini beans 15.5 oz
1/2 can canalini beans -- pureed
8 ounces Tomato Sauce
14 ounces whole plum tomatoes -- crushed by hand
1 each sweet onion medium -- chopped
1 each celery stalk -- sliced thin
1 1/2 each carrot -- slice thin
4 ounces dry white wine
2 quarts chicken stock
4 ounces spaghetti -- broken into 1 1/2 inch lengths
4 ounces tubitini or ditalini pasta
10 ounces premium chunk white chicken in water
2 tablespoons unsalted butter
salt and pepper to taste
Sauté the onion, carrots and celery in the oil and
butter over medium high
heat for 3 minutes.
Add the wine and continue to sauté until the wine is
reduced by 1/4.
Now add 2 1/2 cans of whole canalini beans and cover
them with chicken
stock. Bring to a boil for 2 minutes and add the
tomatoes, pureed beans and
sauce. Bring the entire mixture to a boil for
another 2 minutes.
Add all of the remaining ingredients EXCEPT the
pasta. Bring back to a boil
and then let simmer covered for about 15 minutes.
Boil water for pasta. Cook pasta according to
package directions, minus 2
minutes.
Transfer the drained pasta and 2 cups of the pasta
water into the soup pot.
Bring soup to a slow boil for about 5 minutes and
enjoy!
Description:
"A delicious chicken soup, Italian style"
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Per Serving (excluding unknown items): 166 Calories;
4g Fat (29.1% calories
from fat); 4g Protein; 20g Carbohydrate; 2g Dietary
Fiber; 10mg Cholesterol;
3107mg Sodium.
Exchanges: 1 Grain (Starch); 1 Vegetable; 1 Fat.
Serving Ideas : Serve with additional parmesan
cheese to taste along with
crusty Italian bread.
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