Source: Campbell's Recipes

Bean & Pasta Soup
Sliced zucchini and some on-hand pantry ingredients combine to make a savory and satisfying soup in just 35 minutes!
Serves: 6 servings (about 1 1/3 cups each)
Prep Time: 10 minutes
Cook Time: 25 minutes


Vegetable Oil or 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) whole peeled tomatoes, cut up
1/2 cup uncooked corkscrew-shaped pasta (rotini)
1 can (about 15 ounces) kidney beans, rinsed and drained
Grated Parmesan cheese

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.
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.
Stir the beans in the saucepan and cook until the mixture is hot and bubbling.  Serve the soup with the cheese.