TORTELLINI SOUP
Ingredients
- 4 1/2 cups chicken broth
- 1 pkg. refrigerated cheese tortellini (9 oz)
- 1 can white kidney or (15 oz) cannellini beans, rinsed and drained
- 1 cup tomato fresh, chopped
- 1/3 to 1/2 cup basil fresh, shredded
- 1 to 2 tbs. balsamic vinegar
- 1/4 tsp salt
- 1/8 to 1/4 tsp pepper
- 1/3 cup parmesan cheese shredded
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. (End) bay leaves. Puree the soup in batches in a blender until smooth; you'll still have flecks of carrot and broccoli. Return to the pot. (Or puree the soup in the pot with an immersion blender.)
- Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick. Ladle into the bread bowls and garnish with cheese.
Notes
When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; Cover the lid with a kitchen towel to catch splatters and pulse until smooth.
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