2 cans white beans, rinsed and drained
1 can cream of mushroom soup
2 3/4 c. water
3 chicken bouillon cubes
1/2 tsp, basil
2 c. Normandy vegetables (broccoli, cauliflower and carrots)
2 c. uncooked corkscrew pasta
Parmesan cheese
Boil water in large pot. Add remaining ingredients (except cheese) and simmer until vegetables are tender and pasta is cooked. Dust with cheese.
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