Bean & Pasta Soup

Campbell's Bean & Pasta Soup Recipe

Sliced zucchini and some on-hand pantry ingredients combine to make a savory and satisfying soup in just 35 minutes!

At a glance


10 min.


35 min.



Servings: 1 1/3 cups each

Cook: 25 min.

Made With

  • Campbell’s® Condensed Chicken Broth

    Campbell’s® Condensed Chicken Broth

  • Add to Recipe Box
  • Print & Save
  • Send by Email

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:

    * Required fields

    Send Cancel

What You'll Need

2 tablespoons olive oil
2 large zucchini, cut in half lengthwise and sliced (about 3 cups)
1/4 teaspoon garlic powder or 2 small cloves garlic, minced
2 cans (10 1/2 ounces each ) Campbell’s® Condensed Chicken Broth
1 1/3 cups water
1/2 teaspoon dried basil leaves, crushed
1 can (14.5 ounces) canned whole tomatoes, cut up
1/2 cup uncooked rotini (spiral) pasta
1 can (about 15 ounces) canned kidney beans, rinsed and drained

How to Make It

  • 1

    Heat the oil in a 3-quart saucepan over medium heat.  Add the zucchini and garlic powder and cook until the zucchini is tender-crisp, stirring occasionally.

  • 2

    Stir the broth, water, basil and tomatoes in the saucepan and heat to a boil.  Stir in the pasta. Cook for 10 minutes or until the pasta is tender, stirring occasionally.

  • 3

    Stir the beans in the saucepan and cook until the mixture is hot and bubbling.  Serve the soup with Parmesan cheese, if desired.

Full Screen View
You need to be signed in to add a note to this recipe.
Please Log In or Register.

Your Recently Viewed Recipes