 |
Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
Ingredients:
4 1/2 cup(s) chicken broth |
1 9-ounce package(s) refrigerated cheese tortellini |
1 15-ounce can(s) white kidney or cannellini beans, rinsed and drained |
1 cup(s) chopped fresh tomato |
1/3 to 1/2 cup(s) shredded fresh basil |
1 to 2 tablespoon(s) balsamic vinegar |
1/4 teaspoon(s) salt |
1/8 to 1/4 teaspoon(s) pepper |
1/3 cup(s) shredded parmesan cheese |
Directions:
1. • In a large saucepan, bring broth to a boil. Add tortellini; cook for 7-9 minutes or until tender.
2. • Stir in the beans, tomato and basil. Reduce heat; simmer, uncovered, for 5 minutes. Add the vinegar, salt and pepper. Serve with cheese.
|
|