Bean, Pasta and Roasted Red Pepper Soup Recipe

Bean, Pasta and Roasted Red Pepper Soup Recipe

How To Make Bean, Pasta and Roasted Red Pepper Soup

This roasted red pepper soup combines carrots, celery, beans, and pasta to make a hearty dish that will warm up your dinner with the fam.

Preparation: 15 minutes
Cooking: 25 minutes
Total: 40 minutes



  • 1tbspolive oil
  • 2largecarrots
  • 2stalkcelery
  • 1largeonion
  • 1tbspfresh parsley,chopped
  • 3clovegarlic
  • 1canSwanson® Chicken Broth
  • 1canblack beans
  • 1cantomatoes,diced
  • ½cupditalini pasta,uncooked
  • ½cuproasted sweet red pepper strips
  • 1tbspred wine vinegar


  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.


  • Calories: 116.73kcal
  • Fat: 2.22g
  • Saturated Fat: 0.33g
  • Monounsaturated Fat: 1.28g
  • Polyunsaturated Fat: 0.35g
  • Carbohydrates: 19.51g
  • Fiber: 5.50g
  • Sugar: 3.11g
  • Protein: 5.28g
  • Cholesterol: 1.17mg
  • Sodium: 331.83mg
  • Calcium: 45.52mg
  • Potassium: 361.03mg
  • Iron: 1.47mg
  • Vitamin A: 172.05µg
  • Vitamin C: 18.97mg
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