Bean, Pasta and Roasted Pepper Soup

Name: Bean, Pasta and Roasted Pepper Soup
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 8
Cuisine: Global
Ingredients: 425 grams black beans, rinsed and drained; 411 grams diced tomatoes; 2 larges carrots, diced; 2 stalks celery, diced; 50 fluid ounces (49.5 fluid ounce) can Swanson® Chicken Broth (regular or Natural ); 118 milliliters uncooked ditalini pasta; 1 Tbsp chopped fresh parsley; 3 cloves garlic, minced; 1 Tbsp olive oil; 1 large onion, chopped; 1 Tbsp red wine vinegar; 118 milliliters roasted sweet red pepper strips

Need a dairy free and vegetarian soup? Bean, Pastan and Roasted Pepper Soup could be an amazing recipe to try. This recipe makes 8 servings with 146 calories, 7g of protein, and 3g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. A mixture of parsley, chicken broth, garlic, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 40 minutes.