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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Darn, I forget now who gave me this recipe-someone wearing a grin, no doubt! Ingredients:
5 cups chicken bouillon (i use low-sodium) |
8 -9 ounces fresh cheese-filled egg tortellini |
1 pinch crushed red pepper flakes |
1/2 teaspoon dried basil |
1 (15 ounce) can kidney beans, drained & rinsed |
1 tablespoon grated romano cheese |
7 5/8 ounces cans whole kernel corn, drained |
Directions:
1. Bring bouillon to a boil over medium-high heat.
2. Add tortellini through basil and cook until tender.
3. Lower heat to medium, add beans and cheese, and simmer 5-8 minutes until beans are tender.
4. Add corn and continue cooking 1-2 minutes until heated through.
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