Mix and Match Pasta and Bean Soup

From a 1985 Campbell's Cookbook. This recipe lets you pick which meat, type of Campbell's soup, herb and pasta you want to use so there are a ton of different possibilties! My favorite combo is ham, vegetable soup, basil and ditalini.

• Ready In: 42 mins
• Serves: 4

Ingredients

• 1⁄2 cup  diced cooked ham or 4  slices bacon, diced or 4  ounces bulk pork sausage, crumbled
• 2  tablespoons  oil
• 1⁄2 cup  chopped onion
• 1⁄2 cup  chopped celery
• 1⁄2 cup  shredded carrot
• 1  garlic clove, minced
• 1 (10 1/2ounce) can  condensed  vegetable soup (choose ONE ) or 1 (10 1/2ounce) can  vegetable beef soup (choose ONE ) or 1 (10 1/2ounce) can  minestrone soup (choose ONE )
• 1 (10 1/2ounce)  soup can water
• 1 (19 ounce) can cannellini beans, undrained
• 1⁄2 teaspoon thyme (choose ONE) or 1⁄2 teaspoon oregano (choose ONE) or 1⁄2 teaspoon basil, crushed (choose ONE)
• 1  bay leaf
• 1⁄8 teaspoon pepper
• 1⁄2 cup  uncooked small shell pasta (choose ONE) or 1⁄2 cup  ditalini (choose ONE) or 1⁄2 cup elbow macaroni (choose ONE)

Directions

1. In 4 quart Dutch oven over medium heat, cook meat in oil until lightly browned, stirring occasionally. Add onion, celery, carrot and garlic; cook until vegetables are tender, stirring occasionally.
2. Stir in soup, water, beans with their liquid, herb, bay leaf and pepper. Heat to boiling. Reduce heat to low. Cover, simmer 15 minutes.
3. Stir in pasta; cook about 12 minutes more or until pasta is tender. Discard bay leaf.