Basil Tortellini Soup
Ingredients
- 4 1/2 cups chicken broth
- 1 pkg refrigerated cheese tortellini (9 ounces)
- 1 can white kidney or cannellini beans, rinsed and drained (15 ounces)
- 1 cup tomato chopped fresh
- 1/3 to 12 cup basil shredded fresh
- 1 to 2 tbs. balsamic vinegar
- 1/4 tsp salt
- 1/8 to 1/4 tsp black pepper
- 1/3 cup parmesan cheese
Instructions
- In a large saucepan, bring broth to a boil. Add tortellini; cook for 7-9 minutes or until tender. 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.
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