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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This was absolutely amazing. Used kidney beans because that's what was available, and used regular orrechiette because I had some on hand, but otherwise followed the recipe exactly. Will definitely make again!
This was amazing and going right into my files. Perfect flavor and I agree, some sauteed pancetta would take it to another level. Forgot to make the pesto but I didn't miss it. I'll do it next time, though. There will be many more next times. MAKE THIS SOUP!
Sounds good, but.... I am on a No Salt diet (so must really minimize any salt). This recipe has a whopping Sodium (mg): 1190 per serving.
Do you have plans or are you active in creating these high flavor, healthy, but with LOW Salt recipes. Thank You
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