Pasta e Fagioli

Name: Pasta e Fagioli
Total time: 45
Yield: 4
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; 0.75 cup short tube-shaped ditalini pasta, cooked and drained

Recipe by Campbell's Kitchen from allrecipes.com

Dinner 45 Mins.

Ingredients

4 servings

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1 tablespoon olive oil
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2 stalks celery, finely chopped
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2 medium carrots, finely chopped
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1 medium onion, chopped
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2 cloves garlic, minced

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2 cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
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1 (14.5 ounce) can diced tomatoes, undrained
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1 teaspoon Italian seasoning, crushed
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1 (15 ounce) can white kidney beans (cannellini), undrained
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0.75 cup short tube-shaped ditalini pasta, cooked and drained

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.