Click on a category to see more recipes in this category
Ingredients
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 (16 oz) Can kidney beans, rinsed and drained
1 (10 oz) Package 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
Instructions
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 is tender.
Stir in parsley and pepper; top each serving with pesto and cheese and serve immediately.