Bean, Pasta and Roasted Pepper Soup

Ingredients

• 15 ounce black beans rinsed drained canned
• 14.5 ounce canned tomatoes diced canned
• 2 large carrots diced
• 2 stalks celery diced
• 49.5 fluid ounce chicken broth swanson® canned (regular or Natural )
• 0.5 cup ditalini pasta uncooked
• 1 tablespoon parsley fresh chopped
• 3 cloves garlic minced
• 1 tablespoon olive oil 
• 1 large onion chopped
• 1 tablespoon red wine vinegar 
• 0.5 cup roasted pepper strips sweet red

Equipment

• pot

Directions

1. Heat oil in saucepot.
2. Add carrots, celery, onion, parsley and garlic and cook until tender.
3. Add broth, beans, tomatoes and pasta.
4. Heat to a boil. Cover and cook 15 minutes or until pasta is done.
5. Add peppers and vinegar.
6. Heat through.