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

Prep

10 min.

Total

35 min.

Serves

6

Servings: 1 1/3 cups each

Cook: 25 min.

Made With

  • Campbell’s® Condensed Chicken Broth

    Campbell’s® Condensed Chicken Broth

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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.

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RID#24197

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