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Romano Bean and Vegetable Soup


Romano Bean and Vegetable Soup Recipe

Ingredients:
  • 1 1/2 cups dried romano (borlotti) or pinto beans
  • 1 tablespoon olive oil
  • 1 large carrot, sliced
  • 3 celery stalks, sliced
  • 1 green pepper, seeded and diced
  • 1 large onion, chopped
  • 3 cloves garlic, minced or crushed
  • 10 to 12 fresh basil leaves, shredded (or 1 teaspoon dried)
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • 2 cups water
  • 1 cup vegetable stock
  • 1 cup cavatappi or elbow pasta
  • 1/2 head green cabbage, thinly sliced
  • 1 teaspoon sea salt, or to taste
  • fresh ground black pepper
Directions:
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