Emprimir
Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 1 (50 ounce.) can Campbell's condensed navy bean soup
- 2 soup cans water
- 1 (50 ounce.) can Campbell's condensed vegetable
- 1 pt. fresh parsley leaves, packed
- 1/2 c. lightly toasted pine nuts or possibly walnuts
- 1/2 c. grated Parmesan cheese
- 2 tbsp. dry basil leaves, crushed
- 3 lg. cloves garlic, chopped
- 1/4 c. water
- 1 quart. cooked sm. shell macaroni
- 2 (16 ounce.) cans canned black beans, rinsed and liquid removed
Direcciones
- In large pot, combine navy bean soup and water. Add in vegetable soup. Over medium heat, heat soup, stirring occasionally; keep hot. Meanwhile, to prepare pesto, blend parsley, pine nuts, cheese, basil, and garlic till smooth. With motor running, slowly add in water, scraping bottom and sides of bowl. Blend till smooth. Add in macaroni, beans, and pesto to soup. Stir thoroughly. Simmer 2 min to blend flavors. Yield: 2 gallons.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 12 servings | |
| Calories 406 | |
| Calories from Fat 48 | 12% |
| Total Fat 5.68g | 7% |
| Saturated Fat 1.29g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 175mg | 7% |
| Potassium 1133mg | 32% |
| Total Carbs 68.83g | 18% |
| Dietary Fiber 11.5g | 38% |
| Sugars 2.64g | 2% |
| Protein 21.15g | 34% |
