After tasting this at a Super Saturday, I had to have the recipe--it's so good & something different!
Basil pesto. I had never used it before, but it really adds to the flavor of the soup. I found it in the international foods section of my grocery store--it was around $4, and it will last a long time because you only use a little bit.
This is the garlic that I use. It's just like using fresh garlic, but so much faster & it was only $4 & will last me a long time (1/2 tsp. equals 1 clove of garlic).
Tortellini, Bean & Pesto Soup
2 T. butter (I don't use the butter--I just use cooking spray to coat the pan)
1 garlic clove, peeled & finely chopped (I use 1/2 tsp. minced garlic)
1 medium carrot, sliced (I used 2)
1 medium celery stalk, chopped (I used 2)
1 medium onion, chopped (or 1/2 C.)
6 C. water (I used 3 cans of chicken broth instead of the water & bouillon)
2 tsp. chicken bouillon
1 can kidney beans, drained
10 0z. dried cheese-filled tortellini (the package I used was 8 oz. & it was plenty)
1 Tbsp. parsley
1/4 tsp. pepper
basil pesto
Parmesan cheese
Melt butter over medium-low heat. Cook garlic, carrots, celery, & onion in butter for 10 minutes, stirring occasionally. Stir in water & bouillon (or chicken broth). Heat to boiling & reduce heat. Stir in beans & tortellini. Cover & simmer for 20 minutes, stirring occasionally, until tortellini are tender (mine were after the 20 minutes). Stir in parsley & pepper. Top each serving with basil pesto & Parmesan cheese.
*If you are in a hurry, you can use refrigerated cheese-filled tortellini instead of the dried. It cooks in 6 to 8 minutes instead of 20.
recipe from Julie & Debbie--they got it from the Betty Crocker website
