Bean, Pasta & Roasted Pepper Soup

Homemade soup for supper is ready in just minutes, but tastes like it simmered all day.

Bean, Pasta & Roasted Pepper Soup
from Campbell's Kitchen

Prep Time: 15 min. - Cook Time: 25 min.

1 tbsp. olive oil
2 large carrots, diced
2 stalks celery, diced
1 large onion, chopped
1 tbsp. chopped fresh parsley
3 cloves garlic, minced
1 can (14 1/2 oz.) diced tomatoes
1 can (about 15 oz.) black beans, rinsed and drained
1/2 cup uncooked ditalini pasta
1 can (49 1/2 oz.) Swanson(R) Chicken Broth
1/2 cup roasted red pepper strips
1 tbsp. red wine vinegar

Directions:
 HEAT oil in saucepot. Add carrots, celery, onion, parsley and garlic and cook until tender. Add tomatoes, beans, pasta and broth. Heat to a boil. Cover and cook 15 min. or until pasta is done.
 ADD roasted pepper and vinegar. Heat through. Serves 8.

Kitchen Clip:
Substitute canned white beans or kidney beans for the black beans. Shave fresh Parmesan cheese over each serving for a special finishing touch.
Received on Tue Jan 13 15:19:46 2004