Tomato Minestrone With Buttery Pine Nut Breadcrumbs

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
689
FAT
129%
CHOL
24%
SOD
68%

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Ingredients for 4 servings

2 tablespoons extra virgin olive oil (EVOO)

1 large onion, finely chopped

3-4 cloves garlic, finely chopped

1/4 pound green beans, trimmed and cut into thirds

2 carrots, peeled and diced

3-4 small ribs celery with leafy tops, chopped

1 fresh bay leaf

1 can chickpeas (15 ounces), drained

Salt and pepper

1 quart chicken stock

2 cups water

1 can tomato puree (28 ounces)

1 cup mini penne rigate or mini rigatoni or ditalini

1-2 basil leaves, torn

4 tablespoons butter

1/2 loaf crusty or stale bread

1 jar pine nuts (3 ounces or 1/3 cup)

1/4 grated Parmigiano Reggiano cheese, plus more to pass at the table

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