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Ingredients
4 1/2 Cups chicken broth
1 (9 oz) Package refrigerated cheese tortellini
1 Can white kidney beans or cannellini beans, rinsed & drained
1 Cup fresh tomato, chopped
1/3 to 1/2 Cup fresh basil, shredded
1 to 2 Tablespoons balsamic vinegar
1/4 Teaspoon salt
1/8 to 1/4 Teaspoon pepper
1/3 Cup Parmesan cheese, shredded
Instructions
In a large pan, bring broth to a boil. Add tortellini; cook until tender, about 6 minutes. Stir in the beans, tomato and basil. Reduce heat, simmer, uncovered for 5 minutes. Add the vinegar, salt and pepper. Serve with cheese.