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Pasta e Fagioli
Ingredients
- 1 tablespoon olive oil
- 2 stalks celery, finely chopped
- 2 medium carrots, finely chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon Italian seasoning, crushed
- 1 (15 ounce) can white kidney beans (cannellini), undrained
- ¾ cup short tube-shaped ditalini pasta, cooked and drained
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Instructions
- Heat oil in a 12-inch skillet over medium heat. Cook and stir celery, carrots, onion, and garlic in hot oil until tender.
- Stir broth, tomatoes, and Italian seasoning into vegetables in the skillet; bring to a boil. Reduce heat to low and cook until vegetables are tender-crisp, about 15 minutes.
- Add beans and pasta; cook until heated through, about 5 minutes.
- Place 1/2 of the broth mixture into a blender or food processor. Cover and blend until smooth. Return puréed mixture to the skillet. Cook, stirring occasionally, over medium heat until soup is hot.
Source
Original recipe: View Original
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