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Salads - Soups - Sidedishes
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Ingredients |
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2 tsp vegetable oil
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4 carrots, sliced or chopped
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1 onion, chopped
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2 cloves garlic, minced
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1 tsp dried basil
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1 bay leaf
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3 cups chicken stock
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19oz (540mL) can tomatoes
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8oz cheese or meat-filled tortellini
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1 cup drained, rinsed canned black beans
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1/4 tsp pepper
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1/4 cup parmesan cheese
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Instructions |
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In a large saucepan, heat oil over medium heat. Cook chopped acrrots, onion, garlic and dried basil, stirring about 5 minutes.
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Add bay leaf, chicken stock and tomatoes, breaking tomatoes with a spoon. Bring to a boil.
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Add tortellini. Return to a boil. Reduce heat to medium. Cook, stirring, about 10 minutes, or until pasta is almost tender but still firm.
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Stir in beans and heat until simmering. Remove bay leaf. Season with pepper and parmesan cheese and serve.
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Originally Submitted
11/15/2009
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You can add this Tortellini Bean Soup recipe to your own private DesktopCookbook.
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