Bean & Pasta Soup

Provided by Campbell's Kitchen

  • Saved by 16 people
  • Viewed 41 Times
  • Shared 1 Times
  • Prep: 10 mins
  • Cook: 25 mins
  • Ready in: 35 mins
  • Serves:

Ingredients

  • 2 tbsp. olive oil or 2 tbsp. vegetable oil
  • 2 large zucchini , cut in half lengthwise and sliced
  • 1/4 tsp. garlic powder or 2 cloves garlic
  • 2 cans Campbell's® Condensed Chicken Broth
  • 1 1/3 cups water
  • 1/2 tsp. dried basil leaves , crushed
  • 1 can (14 1/2 oz.) whole peeled tomatoes , cut up
  • 1/2 cup uncooked corkscrew-shaped pasta
  • 1 can (about 15 oz.) kidney beans , rinsed and drained
  • grated Parmesan cheese

Cooking Instructions

HEAT oil in saucepan. Add zucchini and garlic. Cook until tender-crisp.

ADD broth, water, basil and tomatoes. Heat to a boil. Stir in pasta. Reduce heat to medium. Cook 10 min. or until done, stirring occasionally.

ADD beans. Heat through. Serve with cheese.

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Recipe Location

This recipe has been added to the following public cookbooks:
sabrina's cookbook, helen's, HEALTHY

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