Skip to content

Pasta e Fagioli


Ingredients

1 tablespoon olive oil

1 tablespoon olive oil

2 stalks celery, finely chopped

2 stalks celery, finely chopped

2 medium carrots, finely chopped

2 medium carrots, finely chopped

1 medium onion, chopped

1 medium onion, chopped

2 cloves garlic, minced

2 cloves garlic, minced

2 cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth

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 (14.5 ounce) can diced tomatoes, undrained

1 teaspoon Italian seasoning, crushed

1 teaspoon Italian seasoning, crushed

1 (15 ounce) can white kidney beans (cannellini), undrained

1 (15 ounce) can white kidney beans (cannellini), undrained

¾ cup short tube-shaped ditalini pasta, cooked and drained

¾ cup short tube-shaped ditalini pasta, cooked and drained

Directions

Heat oil in a 12-inch skillet over medium heat. Cook and stir celery, carrots, onion, and garlic in hot oil until tender.

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.

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.

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.

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.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Leave a Reply

Your email address will not be published. Required fields are marked *