Bean, Pasta & Roasted Pepper Soup
Tender pasta simmers in chicken broth with roasted red peppers, colorful vegetables, cannellini beans and seasonings to make a superb soup in just an hour.
Ingredients
3 tablespoons olive oil
2 large carrot, peeled and diced (about 1 cup)
2 stalks celery, diced (about 1 cup)
1 large onion, chopped (about 1 cup)
3 cloves garlic, minced
6 cups Swanson® Vegetable Broth
1 can (about 15 ounces) white cannellini beans, rinsed and drained
1 can (14.5 ounces) diced tomatoes (we like to use petite diced tomatoes in this recipe)
0.5 cup uncooked ditalini (small tube shaped) pasta
0.5 cup diced drained jarred roasted red bell pepper
0.25 cup grated Parmesan cheese
1 tablespoon red wine vinegar
2 large carrot, peeled and diced (about 1 cup)
2 stalks celery, diced (about 1 cup)
1 large onion, chopped (about 1 cup)
3 cloves garlic, minced
6 cups Swanson® Vegetable Broth
1 can (about 15 ounces) white cannellini beans, rinsed and drained
1 can (14.5 ounces) diced tomatoes (we like to use petite diced tomatoes in this recipe)
0.5 cup uncooked ditalini (small tube shaped) pasta
0.5 cup diced drained jarred roasted red bell pepper
0.25 cup grated Parmesan cheese
1 tablespoon red wine vinegar
Instructions
Heat the oil in a 6-quart saucepot over medium heat. Add the carrots, celery, onion and garlic and cook until the vegetables are tender, stirring occasionally.
Stir the broth, beans, tomatoes and ditalini in the saucepot and heat to a boil. Cover and cook for 15 minutes or until the ditalini is tender. Stir in the peppers, cheese and vinegar and cook until the mixture is hot. Season to taste. Serve hot, topped with additional cheese, if desired.
Stir the broth, beans, tomatoes and ditalini in the saucepot and heat to a boil. Cover and cook for 15 minutes or until the ditalini is tender. Stir in the peppers, cheese and vinegar and cook until the mixture is hot. Season to taste. Serve hot, topped with additional cheese, if desired.
Bean, Pasta & Roasted Pepper Soup
Tender pasta simmers in chicken broth with roasted red peppers, colorful vegetables, cannellini beans and seasonings to make a superb soup in just an hour.
Directions
Print
Heat the oil in a 6-quart saucepot over medium heat. Add the carrots, celery, onion and garlic and cook until the vegetables are tender, stirring occasionally.Stir the broth, beans, tomatoes and ditalini in the saucepot and heat to a boil. Cover and cook for 15 minutes or until the ditalini is tender. Stir in the peppers, cheese and vinegar and cook until the mixture is hot. Season to taste. Serve hot, topped with additional cheese, if desired.
Ingredients
3 tablespoons olive oil2 large carrot, peeled and diced (about 1 cup)2 stalks celery, diced (about 1 cup)1 large onion, chopped (about 1 cup)3 cloves garlic, minced6 cups Swanson® Vegetable Broth1 can (about 15 ounces) white cannellini beans, rinsed and drained1 can (14.5 ounces) diced tomatoes (we like to use petite diced tomatoes in this recipe)0.5 cup uncooked ditalini (small tube shaped) pasta0.5 cup diced drained jarred roasted red bell pepper0.25 cup grated Parmesan cheese1 tablespoon red wine vinegar
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