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Minestrone Tortellini

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Betty Crocker Kitchens
Updated Oct 22, 2008
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A delicious Italian dinner for four can be on your dinner table in 30 minutes.

Minestrone Tortellini

  • Prep Time 25 min
  • Total 25 min
  • Servings 4
  • Ingredients 9
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Ingredients

  • 1 package (9 oz) refrigerated cheese-filled tortellini
  • 1 tablespoon olive or vegetable oil
  • 1 medium zucchini, cut lengthwise in half, then cut into 1/4-inch slices (1 1/2 cups)
  • 1/2 cup coarsely chopped yellow bell pepper
  • 1 can (15 oz) Progresso™ dark red kidney beans, drained, rinsed
  • 1 can (14.5 oz) Muir Glen™ organic diced tomatoes with basil and garlic, undrained
  • 2 tablespoons chili sauce
  • 1/4 teaspoon salt
  • 2 tablespoons chopped fresh parsley

Instructions

  • Step 
    1
    Cook and drain tortellini as directed on package.
  • Step 
    2
    Meanwhile, heat oil in 12-inch nonstick skillet over medium-high heat. Add zucchini and bell pepper; cook 2 to 3 minutes, stirring frequently, until crisp-tender.
  • Step 
    3
    Stir in beans, tomatoes, chili sauce and salt. Cook 4 to 5 minutes over medium heat, stirring occasionally, until thoroughly heated. Stir in tortellini. Sprinkle with parsley.

Nutrition

390 Calories
9g Total Fat
18g Protein
59g Total Carbohydrate
8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
390
Calories from Fat
80
Total Fat
9g
13%
Saturated Fat
3g
14%
Trans Fat
0g
Cholesterol
25mg
8%
Sodium
620mg
26%
Potassium
760mg
22%
Total Carbohydrate
59g
20%
Dietary Fiber
9g
38%
Sugars
8g
Protein
18g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
45%
45%
Calcium
15%
15%
Iron
25%
25%
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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