Bean & Pasta Soup Recipe

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) 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.

Recipe Nutritional Information

Made With

Campbell’s® Condensed Chicken Broth

calories

163

totalfat

7.5g

saturatedfat

1.3g

cholesterol

4mg

sodium

787mg

totalcarbohydrate

22.3g

dietaryfiber

5.8g

protein

6.1g

vitamina

10%DV

vitaminc

45%DV

calcium

8%DV

iron

10%DV