Description
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
- 2 medium carrots, finely chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
- 1 teaspoon Italian seasoning, crushed
- 1 (14.5 ounce) can diced tomatoes, undrained
- ¾ cup short tube-shaped ditalini pasta, cooked and drained
- 1 (15 ounce) can white kidney beans (cannellini), undrained
Instructions
- Heat oil in a 12-inch skillet over medium heat. Cook and stir celery
- carrots
- onion
- and garlic in hot oil until tender.
- Stir broth
- tomatoes
- and Italian seasoning into vegetables in the skillet; bring to a boil. Reduce heat to low and cook until vegetables are tender-crisp
- about 15 minutes.
- Add beans and pasta; cook until heated through
- about 5 minutes.
- Place 1/2 of the broth mixture into a blender or food processor. Cover and blend until smooth. Return puréed mixture to the skillet. Cook
- stirring occasionally
- over medium heat until soup is hot.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 4