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Bean & Pasta Soup

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Campbell's Kitchen
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main-dish dinner lunch italian
Photo: Campbell's Kitchen

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Ingredients for 6 servings

2 tablespoons olive oil or vegetable oil

2 large zucchini, cut in half lengthwise and sliced (about 3 cups)

1/4 teaspoon garlic powder or 2 small cloves garlic, minced

2 cans (10 1/2 ounces each) Campbell's® Condensed chicken broth

1 1/3 cups water

1/2 teaspoon dried basil leaves, crushed

1 can (14.5 ounces) whole peeled tomatoes, cut up

1/2 cup uncooked corkscrew-shaped pasta (rotini)

1 can (about 15 ounces) kidney beans, rinsed and drained

Grated parmesan cheese

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