Bean, Pasta and Roasted Pepper Soup

Bean, Pasta and Roasted Pepper Soup

Sautéed diced carrot, diced celery, chopped red onion, minced garlic, and chopped fresh parsley combined with chicken broth, black beans, uncooked pasta, and diced tomatoes in stockpot. Soup is simmered to soften vegetables and cook pasta. Roasted sweet red pepper strips and red wine vinegar stirred in before serving.


Ingredients -
1 tablespoon Extra Virgin Olive Oil
2 Large Carrots, diced
2 Celery Stalks, diced
1 Large Red Onion, chopped
1 tablespoon Fresh Parsley, chopped
3 Garlic Cloves, minced
1 (49.5 fluid ounces) can Chicken Broth
1 (15 ounces) can Black Beans, rinsed and drained
1 (14.5 ounces) can Diced Tomatoes
1/2 cup Uncooked Ditalini Pasta
1/2 cup Roasted Sweet Red Pepper Strips
1 tablespoon Red Wine Vinegar

Preparation:

1. Heat the olive oil in a stock pot.

2. Add the onion, celery, carrots, garlic and parsley.

3. Cook until tender.

4. Add the chicken broth, pasta, tomatoes and beans.

5. Bring to a boil.

6. Cover and cook for 15 minutes or until the pasta is al dente.

7. Add the peppers and vinegar.

8. Heat through.

image sources : http://www.finecooking.com

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