This traditional favorite is ready in only 45 minutes with lots of homemade taste from fresh vegetables, pasta and white kidney beans.
Step 1
Heat the oil in a 12-inch skillet over medium heat. Cook the celery, carrots, onion and garlic until they're tender.
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.
Step 3
Add the pasta and beans and cook for 5 minutes.
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.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.
