Tortellini and Bean SoupSubmitted by: DOCDAN42
IntroductionVegetarian Soup Vegetarian Soup
4 cups low-sodium vegetable stock
1 can (15 ounces) cannellini (white kidney) beans, undrained
4 cups cheese tortellini
2 teaspoons olive oil
2 carrots, diced
2 celery ribs, diced
2 garlic cloves, minced
1 teaspoon dried rosemary, crumbled
1/2 teaspoon dried oregano
1 box (10 ounces) frozen green beans
2 tablespoons prepared pesto sauce
Fresh ground pepper (to taste)
2. Meanwhile, in a large no-stick frying pan over medium heat, warm the oil. Add the carrots, celery, garlic, rosemary, and oregano; cook, stirring constantly, for 4 minutes, or until vegetables are just tender.
3. Add the vegetables to the pan containing the tortellini. Stir in the green beans and pesto. Reduce heat to low. Simmer for about 5 minutes. Sprinkle with pepper.
Makes 5 servings.
Number of Servings: 5
Recipe submitted by SparkPeople user DOCDAN42.