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Beans, Greens and Garlic Soup
September 21, 2011

This was very good. I made it as written using mini bow ties for my pasta. The only change I would make next time is to coarsely chop the spinach, rather than putting the leaves in whole. Even after wilting I thought some pieces were quite large. I also think frozen chopped spinach would work well in this. One word of caution – if you think you’re going to have leftovers, cook your pasta separately and add it to the soup when serving, otherwise the pasta will soak up a lot of the broth and you will no doubt have to add more broth to your leftovers.

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