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Bean, Pasta and Roasted Pepper Soup

Rated as 4.6 out of 5 Stars

"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. "
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40 m servings 80 cals
Original recipe yields 8 servings


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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.

Nutrition Facts

Per Serving: 80 calories; 2.4 g fat; 12.9 g carbohydrates; 2.8 g protein; 4 mg cholesterol; 860 mg sodium. Full nutrition

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Read all reviews 5
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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...