Email to Athena Schrank      

Tortellini, Bean and Pesto Soup

Source of Recipe


Betty Crocker Easy Meatless Dishes






List of Ingredients



• 2 tablespoons margarine or butter
  
• 1 clove garlic, finely chopped
  
• 1 medium carrot, cut into julienne strips
  
• 1 medium onion, chopped (1/2 cup)
  
• 1 medium stalk celery, sliced (1/2 cup)
  
• 6 cups water
  
• 2 teaspoons vegetable bouillon granules
  
• 1 can (15 to 16 ounces) kidney beans, rinsed and drained
  
• 1 package (10 ounces) dried cheese-filled tortellini (2 1/2 cups)
  
• 1 tablespoon chopped fresh parsley
  
• 1/4 teaspoon pepper
  
• 6 tablespoons pesto
  
• 6 tablespoons freshly grated Parmesan cheese
  






Instructions



1. Melt maragrine in Ductch oven over medium-low heat. Cook garlic, carrot, onion and celery in margarine 10 minutes, stirring occasionally.
   
   
2. 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.
   
   
3. Stir in parsley and pepper. Top each servng with pesto and cheese. Sere immediately.
   
   






Final Comments


6 servings.