Recipe
Soup, Chili & Stew
Beany Tortellini Soup
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 tbsp. olive oil | ||
| ½ c. chopped celery | ||
| ¾ c. chopped onion | ||
| 2 clove(s) garlic, minced | ||
| 1 (16 oz) can diced tomatoes, undrained | ||
| 1 (14.5 oz each) cans chicken broth | ||
| ½ tsp. dried basil | ||
| ¼ tsp. black pepper | ||
| 1 bay leaf | ||
| ½ c. water | ||
| 1 c. thinly-sliced carrot | ||
| 1 (9 oz) pkg frozen cheese tortellini | ||
| 1 c. frozen green beans | ||
| 1 (15 oz) can kidney beans, drained and rinsed |
Directions
- In a large saucepan, heat oil over medium heat. Add celery and onion. Cook for 5 minutes or until tender. Add garlic and cook 1 minute.
- Stir in tomatoes, broth, basil, pepper, bay leaf and water. Bring to a boil. Reduce heat to low. Simmer for 15 minutes, stirring occasionally.
- Stir in carrots, tortellini, green beans and kidney beans. Bring to a boil. Reduce heat to low and simmer 10 minutes or until tortellini and green beans are just tender.
- Discard bay leaf.
Nutrition facts
Servings
360 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 10mg
- Sodium: 1240mg
- Total Carbohydrates: 54g
- Protein: 17g
Daily Values
0%
Vitamin A 170%
0%
Vitamin C 30%
0%
Iron 10%
0%
Calcium 6%