Bean, Pasta and Roasted Pepper Soup recipe.

Ingredients
1 tablespoon olive oil
2 large carrots, diced
2 stalks celery, diced
1 large onion, chopped
1 tablespoon chopped fresh parsley
3 cloves garlic, minced
1 (49.5 fluid ounce) can Swanson� Chicken Broth (regular or Natural Goodness™)
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes
1/2 cup uncooked ditalini pasta
1/2 cup roasted sweet red pepper strips
1 tablespoon red wine vinegar

Directions
Heat oil in saucepot. Add carrots, celery, onion, parsley and garlic and cook until tender. Add broth, beans, tomatoes and pasta. Heat to a boil. Cover and cook 15 minutes or until pasta is done.
Add peppers and vinegar. Heat through.