Pasta e Fagioli

1 tablespoon olive oil

2 stalks celery, finely chopped

2 medium carrots, finely chopped

1 medium onion, chopped

2 cloves garlic, minced

2 cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth

1 teaspoon Italian seasoning, crushed

1 (14.5 ounce) can diced tomatoes, undrained

¾ cup short tube-shaped ditalini pasta, cooked and drained

1 (15 ounce) can white kidney beans (cannellini), undrained

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 pureed mixture into the skillet. Cook over medium heat until the mixture is hot.