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Tortellini, Bean, and Pesto Soup

Brynn Harvey
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6

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