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Bean, Pasta and Roasted Pepper Soup

"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...