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Ingredients
  • 1 (14 oz) can diced tomatoes
  • 1 (15 oz) can of Cannellini or Great Northern Beans, rinsed and drained
  • 1 (15 oz) can of kidney beans, rinsed and drained
  • 1 (6 oz) can of tomato paste
  • 2 tablespoons Italian seasoning
  • 2 cups chicken stock
  • ½ pound of pasta (I used shells), cooked
  • 1 cup grated Parmesan cheese
  • salt and pepper
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