Sliced zucchini and some on-hand pantry ingredients combine to make a savory and satisfying soup in just 35 minutes!
cost per recipe: $8.04
The price is determined by the national average.
tablespoons olive oil
large zucchini, cut in half lengthwise and sliced (about 3 cups)
teaspoon garlic powderor 2 small cloves garlic, minced
cans (10 1/2 ounces each ) Campbell’s® Condensed Chicken Broth
teaspoon dried basil leaves, crushed
can (14.5 ounces) canned whole tomatoes, cut up
cup uncooked rotini (spiral) pasta
can (about 15 ounces) kidney beans, rinsed and drained
Heat the oil in a 3-quart saucepan over medium heat. Add the zucchini and garlic powder and cook until the zucchini is tender-crisp, stirring occasionally.
Stir the broth, water, basil and tomatoes in the saucepan and heat to a boil. Stir in the pasta. Cook for 10 minutes or until the pasta is tender, stirring occasionally.
Stir the beans in the saucepan and cook until the mixture is hot and bubbling. Serve the soup with Parmesan cheese, if desired.