Tender pasta simmers in chicken broth with roasted red peppers, colorful vegetables, black beans and seasonings to make a superb soup in just an hour.
cost per recipe: $9.15
The price is determined by the national average.
tablespoon olive oil
large carrot, diced (about 1 cup)
stalks celery, diced (about 1 cup)
large onion, chopped (about 1 cup)
tablespoon chopped fresh parsley
cloves garlic, minced
can (49 1/2 ounces) Swanson® Chicken Broth(Regular or Natural Goodness) (about 6 cups)
can (about 15 ounces) black beans, rinsed and drained
(14.5 ounces) diced tomatoes
cup uncooked ditalini (small tube shaped) pasta
cup drained jarred roasted red bell pepperstrips
tablespoon red wine vinegar
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.
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.