Cooking Directions

• Heat the oil in a 6-quart saucepot over medium heat.  Add the carrots, celery, onion and garlic and cook until the vegetables are tender, stirring occasionally.
• Stir the broth, beans, tomatoes and ditalini in the saucepot and heat to a boil.  Cover and cook for 15 minutes or until the ditalini is tender.  Stir in the peppers, cheese and vinegar and cook until the mixture is hot.  Season to taste.  Serve hot, topped with additional cheese, if desired.

Ingredients

• 3 tablespoons olive oil
• 2 large carrot, peeled and diced (about 1 cup)
• 2 stalks celery, diced (about 1 cup)
• 1 large onion, chopped (about 1 cup)
• 3 cloves garlic, minced
• 6 cups Swanson® Vegetable Broth
• 1 can (about 15 ounces) white cannellini beans, rinsed and drained
• 1 can (14.5 ounces) diced tomatoes (we like to use petite diced tomatoes in this recipe)
• 0.5 cup uncooked ditalini (small tube shaped) pasta
• 0.5 cup diced drained jarred roasted red bell pepper
• 0.25 cup grated Parmesan cheese
• 1 tablespoon red wine vinegar