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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 teaspoon Italian seasoning, crushed 1 (14.5 ounce) can diced tomatoes, undrained ¾ cup short tube-shaped ditalini pasta, cooked and drained 1 (15 ounce) can white kidney beans (cannellini), undrained

Nutrition Info

240.9 calories carbohydrate: 41.6 g cholesterol: 2.5 mg fat: 4.7 g fiber: 7.5 g protein: 8.9 g saturatedFat: 0.6 g servingSize: - sodium: 883 mg sugar: 6.4 g transFat: : - unsaturatedFat: : -

Heat the oil in a 12-inch skillet over medium heat. Cook the celery, carrots, onion and garlic until they're tender.
Stir the broth, Italian seasoning and tomatoes in the skillet. Heat to a boil. Reduce the heat to low and cook for 15 minutes or until the vegetables are tender-crisp.
Add the pasta and beans and cook for 5 minutes.
Place half of the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the pureed mixture into the skillet. Cook over medium heat until the mixture is hot.

4 servings

This traditional favorite is ready in only 45 minutes with lots of homemade taste from fresh vegetables, pasta and white kidney beans.