Source: Campbell's Recipes

Bean, Pasta & Roasted Pepper Soup
Tender pasta simmers in chicken broth with roasted red peppers, colorful vegetables, black beans and seasonings to make a superb soup in just an hour.
Serves: 8 servings (about 1 1/4 cups each)
Prep Time: 30 minutes
Cook Time: 30 minutes


1 tablespoon olive oil
2 large carrots, diced (about 1 cup)
2 stalks celery, diced (about 1 cup)
1 large onion, chopped (about 1 cup)
1 tablespoon chopped fresh parsley
3 cloves garlic, minced
1 can (49 1/2 ounces) Swanson® Chicken Broth (Regular or Natural Goodness™) (about 6 cups)
1 can (about 15 ounces) black beans, rinsed and drained
1 can (14.5 ounces) diced tomatoes
1/2 cup uncooked ditalini pasta
1/2 cup drained jarred roasted red pepper strips
1 tablespoon red wine vinegar

Heat the oil in a 6-quart saucepot over medium heat.  Add the carrots, celery, onion, parsley and garlic and cook until the vegetables are tender, stirring occasionally.
Stir the broth, beans, tomatoes and pasta in the saucepot and heat to a boil.  Cover and cook for 15 minutes or until the pasta is tender.  Stir in the peppers and vinegar and cook until the mixture is hot and bubbling.