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Steps
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.
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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.
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