Servings: 4 to 6
Whole-grain orecchiette or shells star in this makeover of a classic Italian pasta and bean soup. With butternut squash, borlotti beans, and a bright sage pesto, it’s perfect for a chilly autumn evening.
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Made this tonight because I was looking for a hearty soup to make. I used white orrecheitte pasta because that is what I had in the house. Also, I used white kidney beans also because that was what I had on hand. The soup was delicious and we all loved the pesto. Served the soup with a homemade rye bread. Yum!
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