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.

Variations and Recipe Ideas:

Appetizer Tips -

Sweet Bell Pepper

Bell peppers are loaded with vitamin A and vitamin C. A one cup serving of bell pepper provides more than 100% of the vitamin recommended daily allowance and more than 275% of the vitamin C recommended daily allowance.

Appetizer Tips -

Roasting Sweet Bell Peppers

Roasted bell peppers can be purchased at your local supermarket. Roasting bell peppers at home can be accomplished on the stovetop, under the broiler or on the grill. The process takes a little time, but is worth the effort.