Cooking Directions

• Heat the oil in a 12-inch skillet over medium heat. Cook the celery, carrots, onion and garlic until they're tender.
• Stir the broth, Italian seasoning and tomatoes in the skillet. Heat to a boil. Reduce the heat to low and cook for 15 minutes or until the vegetables are tender-crisp.
• Add the pasta and beans and cook for 5 minutes.
• Place half of the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the puréed mixture into the skillet. Cook over medium heat until the mixture is hot.

Ingredients

• 1 tablespoon olive oil
• 2 stalks celery, finely chopped (about 1 cup)
• 2 medium carrot, finely chopped (about 1 cup)
• 1 medium onion, chopped (about 1/2 cup)
• 2 cloves garlic, minced
• 2 cups Swanson® Chicken Broth
• 1 teaspoon Italian seasoning, crushed
• 14.5 ounces can diced tomatoes, undrained
• 0.75 cup short tube-shaped ditalini (small tube shaped) pasta, cooked and drained
• 15 ounces can white cannellini beans, undrained