Pasta

Pasta e Fagioli

Name: Pasta e Fagioli
Cuisine: pasta
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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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.

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Pasta e Fagioli

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