Bean, Pasta & Roasted Pepper Soup

Campbell's Bean, Pasta & Roasted Pepper Soup Recipe

Tender pasta simmers in chicken broth with roasted red peppers, colorful vegetables, black beans and seasonings to make a superb soup in just an hour.

At a glance


30 min.


1 hr.



Servings: about 1 1/4 cups each

Cook: 30 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

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What You'll Need

1 tablespoon olive oil
2 large carrots, diced (about 1 cup)
2 stalks celery, diced (about 1 cup)
1 large onion, chopped (about 1 cup)
1 tablespoon chopped fresh parsley
3 cloves garlic, minced
1 can (49 1/2 ounces) Swanson® Chicken Broth (Regular or Natural Goodness™) (about 6 cups)
1 can (about 15 ounces) black beans, rinsed and drained
1 can (14.5 ounces) diced tomatoes
1/2 cup uncooked ditalini (small tube shaped) pasta
1/2 cup drained jarred roasted red bell pepper strips
1 tablespoon red wine vinegar

How to Make It

  • 1

    Heat the oil in a 6-quart saucepot over medium heat.  Add the carrots, celery, onion, parsley and garlic and cook until the vegetables are tender, stirring occasionally.

  • 2

    Stir the broth, beans, tomatoes and pasta in the saucepot and heat to a boil.  Cover and cook for 15 minutes or until the pasta is tender.  Stir in the peppers and vinegar and cook until the mixture is hot and bubbling.

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