 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
This soup is delicious, colorful and quick. I keep the ingredients on hand for a fast meal with a loaf of crusty bread. It's also good warmed up the next dayif there's any left! Jayne Dwyer-Reff of Fort Wayne, Indiana Ingredients:
4-1/2 cups chicken broth |
1 package (9 ounces) refrigerated cheese tortellini |
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained |
1 cup chopped fresh tomato |
1/3 to 1/2 cup shredded fresh basil |
1 to 2 tablespoons balsamic vinegar |
1/4 teaspoon salt |
1/8 to 1/4 teaspoon pepper |
1/3 cup 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. Yield: 6 servings.
|
|