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    Hearty Minestrone Soup Recipe with Black Beans and Roasted Red Peppers

    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:

    1. 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.
    2. 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.
    3. 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.

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