Bean, Pasta and Roasted Pepper Soup |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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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. 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.
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