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1 tablespoon olive oil 2 large carrots, diced2 stalks celery, diced1 large onion, chopped1 tablespoon chopped fresh parsley 3 cloves garlic, minced1 can (49 1/2 oz.) Swanson® Chicken Broth (regular or Natural Goodness™) (6 cups)1 can (about 15 oz.) black beans, rinsed and drained1 can (14 1/2 oz.) diced tomatoes 1/2 cup uncooked ditalini pasta 1/2 cup roasted sweet red pepper strips1 tablespoon red wine vinegar
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 min. or until pasta is done. ADD peppers and vinegar. Heat through.
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 min. or until pasta is done.
ADD peppers and vinegar. Heat through.
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