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
Serves:
Ingredients
- 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
Instructions
-
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.
-
Add peppers and vinegar. Heat through.
Nutrition
- 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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