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2 cloves minced garlic
2 tbsp. olive oil
1 lg. carrot, grated
1 lg. onion, chopped
1 celery stalk with leaves, chopped
2 tbsp. tomato paste
2 (20 oz.) cans cannellini beans (white kidney), undrained
1 (10 1/2 oz.) can chicken broth
1 soup can water
4 oz. sm. shells or ditalini
1/2 c. Parmesan cheese
1/4 c. parsley, finely chopped
1 tbsp. red wine vinegar

Saute garlic in oil. Add carrots, onion and celery. Saute 3-5 minutes. Add paste. Add beans, broth and water. Simmer 2 minutes, uncovered. Add 4 oz. pasta. Simmer 8 minutes. Remove from heat and let stand 10 minutes. Add 1 tablespoon red wine vinegar. Top with 1/2 cup cheese and 1/4 cup finely chopped parsley. Stir throughout soup. Serves 6.
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