| 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 |
Serve with...
Italian Flatbread
Total Time:
27 min
| 1. | Melt butter in 4-quart Dutch oven over medium-low heat. Cook garlic, carrot, onion and celery in butter 10 minutes, stirring occasionally. |
| 2. | 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. |
| 3. | Stir in parsley and pepper. Top each serving with pesto and cheese. Serve immediately. |
|
| If you like, try 6 cups vegetable or chicken broth instead of the water and bouillon granules. |
|
| In a hurry? Substitute a 9-ounce package of refrigerated cheese-filled tortellini instead of the dried tortellini. It cooks in just 6 to 8 minutes so you can decrease the simmer time in step 2. |
Nutrition Information:
440 ( 170); 19g ( 8g, 0g); 50mg; 990mg; 49g ( 6g, 3g); 19g 40%; 4%; 25%; 15% 2 1/2 ; 1/2 ; 1 ; 1 1/2 ; 2 1/2 3