This traditional favorite is ready in only 45 minutes with lots of homemade taste from fresh vegetables, pasta and white kidney beans.
Ingredients
- 1 tablespoon olive oil
- 2 stalks celery, finely chopped (about 1 cup)
- 2 medium carrot, finely chopped (about 1 cup)
- 1 medium onion, chopped (about 1/2 cup)
- 2 cloves garlic, minced
- 2 cups Swanson® Chicken Broth or Organic 100% Natural Chicken Broth or Natural Goodness Lower Sodium Chicken Broth
- 1 teaspoon Italian seasoning, crushed
- 14 1/2 ounces can diced tomatoes, undrained
- 3/4 cup short tube-shaped ditalini (small tube shaped) pasta, cooked and drained
- 15 ounces can white cannellini beans, undrained
Instructions
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Step 1
Heat the oil in a 12-inch skillet over medium heat. Cook the celery, carrots, onion and garlic until they're tender.
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Step 2
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.
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Step 3
Add the pasta and beans and cook for 5 minutes.
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Step 4
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.
