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Associate.com - Share Your Recipe!

Recipe Name: Roman Holiday Soup Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Soups Comments:
Course: Lunch  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
1 Cup(s) Chopped onion
1 1/2 Cup(s) Sliced carrots
1 Tablespoon(s) Olive oil
1 1/2 Cup(s) Sliced green beans
1/2 Cup(s) UNCOOKED MACARONI
6 Cup(s) Defatted chicken broth
1/2 Teaspoon(s) Salt
14 Cup(s) Tomato paste
2 Garlic, crushed
2 Tablespoon(s) Chopped fresh basil OR
1 1/2 tsp dried basil
6 Tablespoon(s) Grated parmesan cheese
1 Tablespoon(s) Vegetable oil
1 Tablespoon(s) Cornstarch
2 Tablespoon(s) Cold water
2 Cup(s) Drained, canned or cooked
White beans
Directions:
In large saucepan saute' onion and carrots in olive oil until onionis
translucent. 2. Add green beans, macaroni, broth and salt. Bring toboil
and simmer about 10 minutes or until veggies are tender andmacaroni is
cooked. 3. In medium bowl, combine tomato paste, garlic,basil and
cheese. Slowly whisk in oil. 4. Stir mixture into stew pot.Dissolve
cornstarch in water and stir into soup over medium heat untilsoup has
thickened slightly. 5. Stir in white beans and heat through.From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 742
Calories From Fat: 84
Total Fat: 9.8g
Cholesterol: 4.4mg
Sodium: 5133.2mg
Potassium: 6940.8mg
Carbohydrates: 151.3g
Fiber: 33.9g
Sugar: 78.2g
Protein: 37.9g


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