Bean, Pasta and Roasted Pepper Soup

Bean, Pasta and Roasted Pepper Soup

5

"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 servings 80 cals
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Original recipe yields 8 servings

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Nutrition

  • 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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Directions

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  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

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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 dif...

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...

This turned out great! I followed the advice of another reviewer and added mushrooms and taco seasoning.

I made this recipe not knowing what to expect. It seemed too easy. It was easy and delicious also. I liked that I had all the ingredients on hand. The vinegar really added a nice and interes...