This traditional favorite is ready in only 45 minutes with lots of homemade taste from fresh vegetables, pasta and white kidney beans.
cost per recipe: $5.89
The price is determined by the national average.
tablespoon olive oil
stalks celery, finely chopped (about 1 cup)
medium carrot, finely chopped (about 1 cup)
medium onion, chopped (about 1/2 cup)
cloves garlic, minced
cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
teaspoon Italian seasoning, crushed
ounces can diced tomatoes, undrained
cup short tube-shaped ditalini (small tube shaped) pasta, cooked and drained
ounces can white cannellini beans, undrained
Heat the oil in a 12-inch skillet over medium heat. Cook the celery, carrots, onion and garlic until they're tender.
Stir the broth, Italian seasoning and tomatoes in the skillet. Heat to a boil. Reduce the heat to low and cook for 15 minutes or until the vegetables are tender-crisp.
Add the pasta and beans and cook for 5 minutes.
Place half of the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the puréed mixture into the skillet. Cook over medium heat until the mixture is hot.