adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Tortellini, Bean and Pesto Soup
0 Likes
Prep Time:
10 minutes
Total Time:
45 minutes
Mouthwatering veggie, pasta, and bean bowl - a satisfying meal!
Ingredients:
  • 2 tablespoons butter or margarine
  • 1 garlic clove, finely chopped
  • 1 medium carrot, cut into julienne strips
  • 1 medium onion, chopped (1/2 cup)
  • 1 medium celery stalk, chopped (1/2 cup)
  • 6 cups water
  • 2 teaspoons vegetable or chicken bouillon granules
  • 1 can (19 oz) Progresso™ red kidney beans, drained, rinsed
  • 1 package (10 ounces) dried cheese-filled tortellini (2 1/2 cups)
  • 1 tablespoon chopped fresh parsley
  • 6 tablespoons basil pesto
  • 6 tablespoons freshly grated Parmesan cheese
Instructions:
  • In a 4-quart Dutch oven over medium-low heat, melt butter until fragrant. Add garlic, carrot, onion, and celery, and sauté for 10 minutes, stirring occasionally.
  • Combine water and flavorful bouillon granules in the pot, bring to a boil, then lower the heat. Gently fold in the beans and delicious tortellini. Cover and simmer for about 20 minutes, stirring occasionally, until the tortellini is perfectly tender.
  • Mix in freshly chopped parsley and a dash of pepper. Garnish each portion with a dollop of flavorful pesto and a sprinkle of cheese. Serve without delay.

Similar Recipes