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Place durum wheat in large bowl. Cover with 2 inches of water and let stand overnight. Drain. In large pot combine the wheat, vegetables, broth, wine, salt and red pepper. Bring to a simmer and cook for 30 minutes. Add beans and cook for 30 more minutes. Combine parsley, basil, garlic and cheese. Spoon the soup into serving bowls and sprinkle with parsley mixture.
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