TORTELLINI, BEAN AND PESTO SOUP

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Tortellini, Bean and Pesto Soup image

Simply sumptuous! This savory bowl of veggies, pasta and beans is a meal in itself!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 13

2 tablespoons butter or margarine
1 garlic clove, finely chopped
1 medium carrot, cut into julienne strips
1 medium onion, chopped (1/2 cup)
1 medium celery stalk, chopped (1/2 cup)
6 cups water
2 teaspoons vegetable or chicken bouillon granules
1 can (19 oz) Progresso™ red kidney beans, drained, rinsed
1 package (10 ounces) dried cheese-filled tortellini (2 1/2 cups)
1 tablespoon chopped fresh parsley
1/4 teaspoon pepper
6 tablespoons basil pesto
6 tablespoons freshly grated Parmesan cheese

Steps:

  • Melt butter in 4-quart Dutch oven over medium-low heat. Cook garlic, carrot, onion and celery in butter 10 minutes, stirring occasionally.
  • Stir in water and bouillon granules. Heat to boiling; reduce heat. Stir in beans and tortellini. Cover and simmer about 20 minutes, stirring occasionally, until tortellini are tender.
  • Stir in parsley and pepper. Top each serving with pesto and cheese. Serve immediately.

Nutrition Facts : Calories 440, Carbohydrate 49 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 6 g, Protein 19 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 990 mg, Sugar 3 g, TransFat 0 g

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