 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
This is a littled different. The spinach is in the tortellini. Ingredients:
1 tablespoon olive oil |
1/2 cup onion, chopped |
1/2 cup celery, chopped |
1/4 cup basil, fresh, chopped |
1/2 teaspoon garlic, finely chopped |
3 (14 1/2 ounce) cans chicken broth |
15 ounces navy beans, rinsed and drained |
9 ounces fresh tortellini (cheese and spinach -filled) |
1/4 teaspoon pepper |
parmesan cheese, for garnish |
Directions:
1. In Dutch oven. heat oil: stir in onion, celery, basil, and garlic.
2. Cook over medium high heat , stirring constantly, until onion is soft, about 2 to 3 minutes.
3. Reduce heat to medium.
4. Stir in broth and beans.
5. Cook, stirring constantly, until soup just comes to a boil about 9 to 12 minutes.
6. Stir in tortellini and pepper.
7. Continue cooking, stirring occasionally until tortellini is tender, another 5 to 8 minutes.
8. Garnish with Parmesan cheese.
|
|