Tender pasta simmers in chicken broth with roasted red peppers, colorful vegetables, cannellini beans and seasonings to make a superb soup in just an hour.
cost per recipe: $7.24
The price is determined by the national average.
tablespoons olive oil
large carrot, peeled and diced (about 1 cup)
stalks celery, diced (about 1 cup)
large onion, chopped (about 1 cup)
cloves garlic, minced
cups Swanson® Vegetable Broth
can (about 15 ounces) white cannellini beans, rinsed and drained
can (14.5 ounces) diced tomatoes (we like to use petite diced tomatoes in this recipe)
cup uncooked ditalini (small tube shaped) pasta
cup diced drained jarred roasted red bell pepper
cup grated Parmesan cheese
tablespoon red wine vinegar
Heat the oil in a 6-quart saucepot over medium heat. Add the carrots, celery, onion and garlic and cook until the vegetables are tender, stirring occasionally.
Stir the broth, beans, tomatoes and ditalini in the saucepot and heat to a boil. Cover and cook for 15 minutes or until the ditalini is tender. Stir in the peppers, cheese and vinegar and cook until the mixture is hot. Season to taste. Serve hot, topped with additional cheese, if desired.