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1 tablespoon olive oil
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2 stalks celery, finely chopped (about 1 cup)
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2 medium carrots, finely chopped (about 1 cup)
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1 medium onion, chopped (about 1/2 cup)
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2 cloves garlic, minced
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2 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
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1 teaspoon Italian seasoning, crushed
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1 can (about 14.5 ounces) diced tomatoes, undrained
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3/4 cup short tube-shaped ditalini pasta, cooked and drained
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1 can (about 15 ounces) white kidney beans (cannellini), undrained
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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 puréed mixture into the skillet. Cook over medium heat until the mixture is hot.
Notes:
Nutritional Values per Serving using Swanson® Chicken Broth: Calories 226, Total Fat 6g, Saturated Fat 1g, Cholesterol 3mg, Sodium 654mg, Total Carbohydrate 38g, Dietary Fiber 9g, Protein 11g, Vitamin A 113%DV, Vitamin C 14%DV, Calcium 12%DV, Iron 21%DV
Nutritional Values per Serving using Swanson® Natural GoodnessTM Chicken Broth: Calories 228, Total Fat 4g, Saturated Fat 1g, Cholesterol 0mg, Sodium 459mg, Total Carbohydrate 38g, Dietary Fiber 9g, Protein 12g, Vitamin A 113%DV, Vitamin C 14%DV, Calcium 12%DV, Iron 21%DV
Nutritional Values per Serving using Swanson® Certified Organic Chicken Broth: Calories 226, Total Fat 4g, Saturated Fat 1g, Cholesterol 0mg, Sodium 449mg, Total Carbohydrate 38g, Dietary Fiber 9g, Protein 11g, Vitamin A 113%DV, Vitamin C 14%DV, Calcium 12%DV, Iron 21%DV
Tips:
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