Tortellini, Bean and Pesto Soup

 

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

• 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.