Tortellini Bean and Pesto Soup
2 tablespoons butter
1 clove garlic, finely chopped
1 medium carrot, cut into julienne strips
1 medium onion, chopped (½ cup)
1 medium stalk celery, sliced (1/ 2 cup)
6 cups water
2 teaspoons vegetable bouillon granules
1 can (15 to 16 ounce) kidney beans,
rinsed and drained
1 package (10 ounce) dried cheese filled tortellini
1 tablespoon chopped fresh parsley
1/4 teaspoon pepper
6tablespoons pesto
6 tablespoons freshly grated Parmesan cheese
Melt butter in Dutch oven over medium-low heat.
Cook garlic, carrot, onion and celery in butter
10 minutes, stirring occasionally.
Stir in water and bouillon granules. Heat to boiling;
reduce heat. Stir in beans and tortellini. Cover and
simmer about 20 minutes, stirring occasionally, until
tortellini are tender.
Stir in parsley and pepper. Top each serving with
pesto and cheese. Serve immediately. 6 servings
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1 comment:
Look at you - cooking up a storm!! I made the calzones and they were a hit! We have the opposite problems at our house - you cook for a bunch of vegetarians and I have to cook for a bunch of carnivores. I hate eating meat! And - of course Dave is allergic to beans. This is why I don't cook very often.
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