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.
1 tablespoon olive oil2 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, minced2 cups Swanson® Chicken Broth1 teaspoon Italian seasoning, crushed14.5 ounces can diced tomatoes, undrained0.75 cup short tube-shaped ditalini (small tube shaped) pasta, cooked and drained15 ounces can white cannellini beans, undrained
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