This is one of the most popular soups that I make, and my friends and family always request this soup when we get together!
Tortellini, Bean, and Pesto Soup
Ingredients
- 2 tbsp. butter or margarine
- 1 garlic clove finely chopped
- 1/2 c. carrot cut into julienne strips
- 1/2 c. celery chopped
- 6 c. water
- 2 tsp. vegetable or chicken bouillon granules
- 1 19 oz. can red kidney beans drained and rinsed
- 1 10 oz. package dried cheese-filled tortellini
- 1 tbsp. fresh parsley chopped
- 1/4 tsp. pepper
- 6 tbsp. basil pesto
- 6 tbsp. Parmesan cheese grated
Instructions
- Melt butter in large pot over medium-low heat.
- Cook garlic, carrot, onion, and celery in butter for 10 minutes, stirring occasionally.
- Stir in water and bouillon granules.
- Heat to boiling and reduce heat.
- Stir in beans and tortellini.
- Cover and simmer, stirring occasionally, until tortellini are tender.
- Stir in parsley and pepper.
- Top each serving with pesto and Parmesan cheese.
- Serve immediately.
Notes
Adapted from Better Crocker