Bean, Pasta and Roasted Pepper Soup
Ingredients40 m servings 80 cals
- 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.
Per Serving: 80 calories; 2.4 g fat; 12.9 g carbohydrates; 2.8 g protein; 4 mg cholesterol; 860 mg sodium. Full nutrition
ReviewsRead all reviews 5
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.