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Italian Vegetable & Bean Soup

5
(1)

Not only is this recipe ready in 30 minutes, it couldn’t be any easier to pull together.  Just chop some garlic and then throw everything into the pot.   V8 gives this soup rich color and flavor, beans add nice texture and pasta makes it hearty.  

serves 8 people

Ingredients

cost per recipe: $10.35

The price is determined by the national average.

  • 3 1/2

    cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth

  • 3

    cups V8® V8® Original

  • 1

    bag (12 ounces) frozen Italian vegetable blend

  • 1

    can (about 15 ounces) kidney beans, rinsed and drained

  • 1

    cup uncooked small shell shaped pasta

  • 3

    cloves garlic, minced

  • 1

    teaspoon Italian seasoning, crushed

  • 1/8

    teaspoon crushed red pepper (optional)

  • 1/4

    cup grated Parmesan cheese

view nutrition info

How to Make It

Step 1

Heat the broth, vegetable juice, vegetables, beans, shells, garlic, Italian seasoning and red pepper, if desired, in a 4-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the shells are tender, stirring occasionally. Season to taste.  Sprinkle with the cheese.

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Made With
 Swanson® Natural Goodness® Chicken Broth

Swanson® Natural Goodness® Chicken Broth

BUY NOW
Swanson® Certified Organic Chicken Broth

Swanson® Certified Organic Chicken Broth

BUY NOW
Swanson® Chicken Broth

Swanson® Chicken Broth

BUY NOW
V8® V8® Original

V8® V8® Original

BUY NOW

Ratings & Reviews

(1)
  • kevqw

    April 1, 2008

    Italian Vegetable & Bean Soup

    This was so delicious!! I changed a few things. I used light and fat free broth added some zucchini and three quarters of a cup of barley. I also added garlic powder and hot pepper flakes!!

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