Tortellini and Bean Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
4 cups low-sodium vegetable stock1 can (15 ounces) cannellini (white kidney) beans, undrained4 cups cheese tortellini2 teaspoons olive oil2 carrots, diced2 celery ribs, diced2 garlic cloves, minced1 teaspoon dried rosemary, crumbled1/2 teaspoon dried oregano1 box (10 ounces) frozen green beans2 tablespoons prepared pesto sauceFresh ground pepper (to taste)
1. In a 3-quart saucepan, combine the stock and canellini beans (with their liquid). Bring to a boil over medium-high heat. Reduce the heat to medium and add the tortellini; cook, stirring frequently, for 5 minutes.
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.
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.
Nutritional Info Amount Per Serving
- Calories: 417.3
- Total Fat: 10.2 g
- Cholesterol: 36.3 mg
- Sodium: 871.4 mg
- Total Carbs: 66.8 g
- Dietary Fiber: 8.8 g
- Protein: 18.8 g
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