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| 1 Dose | Cannellini beans |
| 2 Esslöffel | olive oil |
| 1 | onion finely chopped |
| 1 x ca. 450 g | Fresh tomatoes; peeled, seeded and |
| | Chopped or 14oz can |
| | Plum tomatoes, |
| | Drained and chopped |
| 3 | Cloves garlic; peeled and crushed, |
| | Up to 4 |
| 2 | Chicken or vegetable stock cubes; crumbled |
| 1 Packung | Pasta for soups; small shell |
| | cinnamon |
| | Tomato puree |
| | Mixed herbs |
| | salt |
| | black pepper freshly ground |
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In a large saucepan over medium heat, heat olive oil. Add chopped onion and garlic, cook until they begin to soften. Add chopped tomatoes, cinnamon, tomato puree and season.
Stir all the ingredients, add the beans and stock. Bring the soup to a boil, add the pasta, season and add mixed herbs. Cook until the pasta is tender and serve.
Carlton Food Network http://www. Cfn. Co. Uk/
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