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Bean, Pasta and Roasted Pepper Soup

By: Campbell's Kitchen  
"A colorful combination of ingredients including carrots, celery, onion, parsley and garlic are sauteed together and then simmered with black beans, diced tomatoes, pasta and Swanson® Chicken Broth to make a satisfying soup. "

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Prep Time:
15 Min
Cook Time:
25 Min
Ready In:
40 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 1 tablespoon olive oil
  • 2 large carrots, diced
  • 2 stalks celery, diced
  • 1 large onion, chopped
  • 1 tablespoon chopped fresh parsley
  • 3 cloves garlic, minced
  • 1 (49.5 fluid ounce) can Swanson® Chicken Broth (regular or Natural Goodness™)
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (14.5 ounce) can diced tomatoes
  • 1/2 cup uncooked ditalini pasta
  • 1/2 cup roasted sweet red pepper strips
  • 1 tablespoon red wine vinegar

Directions

  1. Heat oil in saucepot. Add carrots, celery, onion, parsley and garlic and cook until tender. Add broth, beans, tomatoes and pasta. Heat to a boil. Cover and cook 15 minutes or until pasta is done.
  2. Add peppers and vinegar. Heat through.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 127 | Total Fat: 2.6g | Cholesterol: 4mg

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