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- Preparing Time: 45 minutes
- Total Time: -
- Served Person: 4
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 2 medium carrots, finely chopped
- 2 stalks celery, finely chopped
- 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
- 3/4 cup short tube-shaped ditalini pasta, cooked and drained
- 1 (15 ounce) can white kidney beans (cannellini), undrained
- Carbohydrate 41.6
- Cholesterol 2
- Fat 4.7
- Protein 8.9
- Sodium 883
- Calories 241 calories;
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.
