Bean, Pasta and Roasted Pepper Soup

Bean, Pasta and Roasted Pepper Soup

Campbell's Kitchen 0

"A colorful combination of ingredients including carrots, celery, onion, parsley and garlic are sauteed together and then simmered with black beans, diced tomatoes, pasta and Swanson® Chicken Broth to make a satisfying soup. "

Ingredients 40 m {{adjustedServings}} servings 80 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 80 kcal
  • 4%
  • Fat:
  • 2.4 g
  • 4%
  • Carbs:
  • 12.9g
  • 4%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 860 mg
  • 34%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Heat oil in saucepot. Add carrots, celery, onion, parsley and garlic and cook until tender. Add broth, beans, tomatoes and pasta. Heat to a boil. Cover and cook 15 minutes or until pasta is done.
  2. Add peppers and vinegar. Heat through.
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Reviews 5

  1. 5 Ratings


In fairness to Campbell's Kitchen, as this recipe's first reviewer I'm rating it four stars even though as written I feel it only deserves three. Reviews and star ratings are subjective and difficult to attribute, and I don't want to discourage anyone from trying this by starting it out with a mere three stars. The soup, in my opinion is ho-hum, not much flavor or at least complexity of flavor going on. To me it tasted like stewed tomato juice with some stuff in it (tho' the roasted peppers are definitely a nice touch) ...until I added fresh mushrooms, cooked chicken breast meat and 1-1/2 tablespoons of Penzey's Taco Seasoning! Now we had something, and now it was a solid 4-star soup! I was tempted not to add the vinegar at the end, but did and found it definitely heightened the flavors, toned down the tomato, and gave it a little zip. It was kind of funny that with hubs' first mouthful he remarked that there was "a flavor in here that I really like," and he could only be referring to the taco seasoning! And then HE declared it five stars! Great base recipe with plenty of potential for creativity!


Excellent chunkier soup that has lots of flavor. I find it's better the next day.


this was easy. I didn't have red wine vinegar so used some red wine and some white wine vinegar. about 2 Tablespoons of each. I only used 30 ounces of the broth and that was way too much. Needs another can of beans or more pasta to make a meal. It was very good, I will make it again for sure.