Here’s a simple and delicious recipe for a hearty Minestrone soup with black beans and roasted red peppers:
Ingredients:
- 1 tablespoon olive oil
- 2 large carrots, diced (about 1 cup)
- 2 stalks celery, diced (about 1 cup)
- 1 large onion, chopped (about 1 cup)
- 1 tablespoon chopped fresh parsley
- 3 cloves garlic, minced
- 1 can (49 1/2 ounces) Swanson® Chicken Broth (Regular or Natural Goodness™) (about 6 cups)
- 1 can (about 15 ounces) black beans, rinsed and drained
- 1 can (14.5 ounces) diced tomatoes
- 1/2 cup uncooked ditalini pasta
- 1/2 cup drained jarred roasted red pepper strips
- 1 tablespoon red wine vinegar
Directions:
- Heat the olive oil in a 6-quart saucepot over medium heat. Add the diced carrots, celery, chopped onion, fresh parsley, and minced garlic. Cook until the vegetables become tender, stirring occasionally.
- Stir in the Swanson Chicken Broth, black beans, diced tomatoes, and ditalini pasta. Bring the mixture to a boil. Cover the saucepot and let it cook for approximately 15 minutes, or until the pasta becomes tender.
- Finally, add the drained roasted red pepper strips and red wine vinegar. Cook until the entire mixture is hot and starts to bubble.
Enjoy your homemade Minestrone soup! It’s a hearty and flavorful dish perfect for any time of the year.
