Vegetables are an ideal canvas for a vast palette of sunny and inter­nation­ally-inspired flavors, including fresh citrus juice, spices such as garlic and ginger, fresh herbs, and pantry staples, like soy sauce and Swanson broth and stock. The experts at Campbell’s Kitchen have been hard at work creating a variety of versatile recipes that make it deliciously simple to enjoy eating vegetables.

Broccoli & Garlic Penne Pasta

A refreshing change from the standard salad, Margarita Shrimp Salad features tender shrimp, which are marinated in a mixture of lime juice and garlic, and tossed with crisp bell peppers, onions and romaine lettuce. Zucchini Soup with Herbed Cream is a fresh way to savor squash. To move vegetables to the center of the plate, try Vegetable Stir-Fry which features a sauce made with ginger, garlic and soy sauce, or try Broccoli & Garlic Penne Pasta for a versatile dish that’s certain to please.

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Broccoli & Garlic Penne Pasta

Prep: 20 minutes
Cook: 10 minutes
Makes: 4 servings (about 2 cups each)
1 cup Swanson Chicken Broth (Regular, Natural Goodness or Certified Organic)
1/2 teaspoon dried basil leaves, crushed
1/8 teaspoon ground black pepper
2 cloves garlic, minced
3 cups broccoli florets
4-1/2 cups penne pasta, cooked and drained
1 tablespoon lemon juice
2 tablespoons grated Parmesan cheese

Heat broth, basil, black pepper, garlic and broccoli in 10-inch skillet over medium heat to a boil. Reduce heat to low. Cover and cook until broccoli is tender-crisp.

Add pasta and lemon juice and toss to coat. Sprinkle pasta mixture with cheese.


Vegetable Stir-Fry

Prep: 5 minutes
Cook: 15 minutes
Makes: 4 servings (1 cup each)
1 cup Swanson Chicken Broth (Regular, Natural Goodness or Certified Organic)
1 tablespoon cornstarch
1 tablespoon soy sauce
1 tablespoon vegetable oil
4 cups cut-up vegetables (broccoli florets, cauliflower florets, baby carrots and sliced celery)
2 teaspoons grated fresh ginger root or 1/8 teaspoon ground ginger
1 clove garlic, minced
Toasted sesame seeds (optional)

Stir broth, cornstarch and soy sauce in small bowl until mixture is smooth.

Heat oil in 10-inch skillet over medium-high heat. Add vegetables, ginger root and garlic and stir-fry until tender-crisp.

Add broth mixture to skillet. Cook and stir until mixture boils and thickens. Sprinkle with sesame seeds, if desired.

Tip: You can substitute your favorite vegetables in this recipe.


Margarita Shrimp Salad

Prep: 15 minutes
Marinate: 30 minutes
Cook: 10 minutes
Makes: 4 servings (about 2 cups per serving)
1 tablespoon lime juice
2 teaspoons grated lime zest
3 cloves garlic, minced
1 pound fresh large shrimp, peeled and deveined
3/4cup Swanson Chicken Stock
1 medium orange or red pepper, cut into 2-inch-long strips (about 1-1/2 cups)
1 small onion, sliced (about 1/4 cup)
1/4 cup chopped fresh cilantro leaves
4 cups romaine lettuce or iceberg lettuce torn into bite-sized pieces
2large tomatoes, thickly sliced
1/4 teaspoon ground black pepper

Stir lime juice, lime zest and garlic in 2-quart shallow, nonmetallic baking dish or gallon-sized resealable plastic bag. Add shrimp and toss to coat. Cover dish or seal bag and refrigerate for 30 minutes, turning shrimp over several times during marinating.

Heat stock in 2-quart saucepan over medium-high heat to a boil. Add pepper and onion, and cook until vegetables are tender-crisp.

Reduce heat to medium. Add shrimp and marinade to saucepan and cook until shrimp are cooked through. Stir in cilantro. Divide lettuce, tomatoes and shrimp mixture among 4 serving plates. Sprinkle with black pepper.

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