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Tortellini, Bean and Pesto Soup

Simply sumptuous! This savory bowl of veggies, pasta and beans is a meal in itself!

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 (55) 25 Reviews
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  • Prep Time 10 min
  • Total Time 45 min
  • Servings 6

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
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

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LOCATION

Directions

  • 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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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
440
(
Calories from Fat
170),
% Daily Value
Total Fat
19g
19%
(Saturated Fat
8g,
8%
Trans Fat
0g
0%
),
Cholesterol
50mg
50%;
Sodium
990mg
990%;
Total Carbohydrate
49g
49%
(Dietary Fiber
6g
6%
  Sugars
3g
3%
),
Protein
19g
19%
;
% Daily Value*:
Vitamin A
40%;
Vitamin C
4%;
Calcium
25%;
Iron
15%;
Exchanges:
2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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