Bean, Pasta and Roasted Pepper Soup
Recipe from Swanson Broth & Stock

Tender pasta simmers in chicken broth with roasted red peppers, colorful vegetables, black beans and seasonings to make a superb suppertime soup.


Bean, Pasta and Roasted Pepper Soup

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Servings: 8
Prep Time: 15 mins
Total Time: 40 mins
Related Categories: Bean Soup, Black Bean Soup, Easy and Quick Dinners, More Soups, Pasta, Soup, Vegetable Soup
 
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Ingredients
  • 1  tbsp.
    olive oil
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  • 2 
    large carrots, diced
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  • 2  stalks
    celery, diced
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  • 1 
    large onion, chopped
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  • 1  tbsp.
    chopped fresh parsley
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  • 3  cloves
    garlic, minced
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  • 1  can
    (49 1/2 oz.) Swanson® Chicken Broth (regular or Natural Goodness) (6 cups)
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  • 1  can
    (about 15 oz.) black beans, rinsed and drained
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  • 1  can
    (14 1/2 oz.) diced tomatoes
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  • 1/2  cup
    uncooked ditalini pasta
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  • 1/2  cup
    roasted sweet red pepper strips
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  • 1  tbsp.
    red wine vinegar
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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 min. or until pasta is done.
2.
ADD peppers and vinegar. Heat through.
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