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Recipe Name Category Total Views
1 Aka Miso(Summer Miso Soup) Soups 108
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15 Beef Vegetable Soup Soups 66
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27 Thai Tomato Fish Soup Soups 45
28 Creamy Pumpkin Soup Soups 41
29 Crawfish and Corn Soup Soups 37
30 Ann's Seafood Chowder (Halifax Version) Soups 37
31 Homemade Tomato Soup Soups 36
32 Divine Corn Chowder Soups 36
33 Avocado Vichyssoise Soups 36
34 Gulyasleves Soups 35
35 Vegetable Miso Soup Soups 35
36 Green Mountain Potato Chowder Soups 35
37 Creamy Carrot Soup Soups 35
38 Mock Creole Turtle Soup Soups 35
39 Pumpkin Soup with Shrimp * Soups 34
40 Artichoke Bisque Soups 34
41 Vegetable Broth Soups 34
42 Turkish Borscht Soups 34
43 She Crab Soup Soups 34
44 Winter Vegetable Stock Soups 33
45 Ginger Carrot Soup Soups 33
46 Traditional Miso Soup Soups 32
47 Sauerkraut Soup Soups 32
48 Basic Cream Soup Soups 32
49 Yin-Yang Soup Soups 32
50 Sour Shrimp Soup Soups 32

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Related Recipe:
Wide Noodle Pasta with Red Sauce and Cannellini(Lf)

4 tomatoes -- diced

12 ounces artichoke hearts -- rinsed and drained

(12 to 15 oz) 7 ounces roasted red bell peppers -- (1 jar) drained

1 1/2 cups fat-free chicken broth -- low salt

1/4 cup sun-dried tomato pesto -- bottled

1/2 teaspoon dried oregano

1/4 teaspoon Sriracha or Tabasco

4 tablespoons cornstarch

1 whole white onion -- chopped

1 teaspoon olive oil -- as needed

3 large cloves garlic -- coarsely chop

1/2 cup white wine -- (fume blanc)

15 ounces cannellini beans -- cooked, drained

salt and pepper -- to taste 1/4 cup chopped parsley

1 pound pasta -- pappardelle

Parmesan cheese -- fresh

TOMATO MIX: In a food processor, coarsely chop the tomatoes, artichoke hearts, and peppers. Transfer to a big bowl and add the chicken broth, pesto, oregano and hot sauce. Dissolve the cornstarch in this mixture.

ONION MIX Meanwhile, in a large saucepan or wok over medium heat, sweat the onion until well-browned, adding oil only if needed. Add chopped garlic to wok and saute for 1 minute. Deglaze the pan with the wine.

BEAN SAUCE: Stirring constantly, add the tomato mixture to the wok and cook into a sauce; adding more broth or water if needed. Adjust to taste with salt and pepper. Add the cannellini beans and heat them. Add the parsley.

Meanwhile, cook the pasta al dente. Drain. Serve pasta on heated plates (if possible) and spoon sauce over, garnish with freshly grated Asiago.

Variations/Substitutions Substitute 1 leek for the onion. Substitute 1 16-oz can of 'recipe ready' ripe roma tomato concasse for the fresh tomato. Substitute broad egg noodles for the pappardelle.

1995 (c) Lynn Fischer: Healthy Indulgences "Pappardelle with Roasted Red Peppers, Artichoke Hearts, and Cannellini Beans"