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Pasta e Fagioli by Francesca Bonadonna

Pasta e Fagioli by Francesca Bonadonna



  • 1 carton Dr. McDougall's Lower Sodium Garden Vegetable RTS Soup
  • 1 tbsp water
  • 1 clove garlic, minced
  • 4 oz pasta
  • 1 can kidney beans
  • 1 can cannellini beans
  • 3 tbsp tomato paste
  • 1/2 tsp sugar
  • salt to taste
  • pepper to taste

This Recipe Includes Right Foods Garden Vegetable Lower Sodium Soup


  1. Add 1 tbsp of water into a pot. After it heats up on a medium heat add the garlic.
  2. Drain and rinse beans.
  3. Once garlic is fragrant add in the garden vegetable soup, beans, tomato paste and sugar. Take the garden vegetable container and fill it halfway with water add that to your soup as well.
  4. Bring the soup to a rolling boil.
  5. Once it is boiling add the pasta in.
  6. Cook until pasta is soft, soup should thicken and add salt and pepper to taste.
  7. Feel free to garnish with vegan parmesan, basil or parsley.

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