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Source: Swanson's Simply Delicious Cookbook

Bean Pasta & Roasted Pepper Soup
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Serves: 8
Prep Time: 15 minutes
Cook Time: 25 minutes
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1 tbsp. olive oil
2 large carrots, diced (1 cup)
2 stalks celery, diced (1 1/4 cups)
1 large onion, chopped (1 cup)
1 tbsp. chopped fresh parsley
3 cloves garlic, minced
1 can (14 1/2 oz.) diced tomatoes
1 can (15 oz.) black beans, rinsed and drained
1/2 cup uncooked pasta
1 can (49 1/2 oz.) chicken broth
1/2 cup roasted red pepper, strips
1 tbsp. red wine vinegar




HEAT oil in saucepot. Add carrots, celery, onion, parsley and garlic and cook until tender. Add tomatoes, beans, pasta and broth. Heat to a boil. Cover and cook 15 min. or until vegetables are tender.

ADD pepper strips and vinegar. Season with coarsely ground pepper. Heat through.






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