Bean, Pasta & Roasted Pepper Soup

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Serving size:8
Prep Time:
Total Time:
Bean, Pasta & Roasted Pepper Soup

Ingredients

  • 1 tbsp olive oil
  • 2 large carrot, diced (about 1 cup)
  • 2 stalk celery, diced (about 1 cup)
  • 1 large onion, chopped (about 1 cup)
  • 1 tbsp chopped fresh parsley
  • 3 clove garlic, minced
  • 1 can (49 1/2 ounces) <a href="http://www.campbellskitchen.com/" target="blank">Swanson® Chicken Broth (Regular or Natural Goodness™)</a> (about 6 cups)
  • 1 can (about 15 ounces) black beans, rinsed and drained
  • 1 can (14.5 ounces) diced tomatoes
  • 1/2 cup uncooked ditalini pasta
  • 1/2 cup drained jarred roasted red pepper strips
  • 1 tbsp red wine vinegar

Directions

1. Heat the oil in a 6-quart saucepot over medium heat.  Add the carrots, celery, onion, parsley and garlic and cook until the vegetables are tender, stirring occasionally.

2. Stir the broth, beans, tomatoes and pasta in the saucepot and heat to a boil.  Cover and cook for 15 minutes or until the pasta is tender.  Stir in the peppers and vinegar and cook until the mixture is hot and bubbling.