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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This hearty pasta and bean soup features cheese-filled tortellini, zucchini, tomatoes and other vegetables simmered in chicken broth. Ingredients:
4 carrots, sliced |
1 large onion, chopped |
2 stalks celery, sliced |
3 cloves garlic, minced |
1 teaspoon dried thyme leaves, crushed |
4 cups swanson® chicken broth (regular, natural goodness™ or certified organic) |
2 medium zucchini, sliced |
4 plum tomatoes, chopped |
1 1/2 cups frozen cheese-filled tortellini |
1 (15 ounce) can red kidney beans, rinsed and drained |
grated parmesan cheese |
Directions:
1. Place the carrots, onion, celery, garlic, thyme and 2 cups of the broth in a 6-quart saucepot. Heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the onion is tender.
2. Add the remaining broth, zucchini, tomatoes, tortellini and beans. Heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the tortellini is tender. Serve with grated Parmesan cheese if desired.
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