Wednesday, February 10, 2010

Tortellini Bean and Pesto Soup- Light

2 TBS. Butter
1 garlic clove
1 medium carrot- chopped or sliced
1 small onion chopped, 1/2 cup
1 medium celery stalk, chopped
6 cups water
2 tsp. vegetable or chicken granuales
1 can (15 oz) kidney beans, rinsed and drained
1 package cheese tortellini (2 1/2 cups)
1/4 tsp. pepper
6 TBS. Basil Pesto
6 TBS. Freshly grated Parmesan cheese

Melt butter in large pot over medium heat. Cook garlic, carrot, onion and celery in butter stirring occasionally.

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 is tender.

Stir in parsley and pepper. Top each serving with pesto and cheese. Serve immediately and enjoy!

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