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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This traditional favorite is ready in only 45 minutes with lots of homemade taste from fresh vegetables, pasta and white kidney beans. Ingredients:
1 tablespoon olive oil |
2 stalks celery, finely chopped |
2 medium carrots, finely chopped |
1 medium onion, chopped |
2 cloves garlic, minced |
2 cups swanson® chicken broth (regular, natural goodness™ or certified organic) |
1 teaspoon italian seasoning, crushed |
1 (14.5 ounce) can diced tomatoes, undrained |
3/4 cup short tube-shaped ditalini pasta, cooked and drained |
1 (15 ounce) can white kidney beans (cannellini), undrained |
Directions:
1. Heat the oil in a 12-inch skillet over medium heat. Cook the celery, carrots, onion and garlic until they're tender.
2. Stir the broth, Italian seasoning and tomatoes in the skillet. Heat to a boil. Reduce the heat to low and cook for 15 minutes or until the vegetables are tender-crisp.
3. Add the pasta and beans and cook for 5 minutes.
4. Place half of the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the pureed mixture into the skillet. Cook over medium heat until the mixture is hot.
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