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Tortellini, Bean, and Pesto Soup Recipe

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This recipe for Tortellini, Bean, and Pesto Soup, by , is from The Karlsson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sarah Meisinger
Added: Sunday, December 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 T butter or margarine
1 garlic clove, finely chopped
1 medium carrot,cut into strips
1 medium onion, chopped (1/2 cup)
1 medium celery stalk, chopped (1/2 cup)
6 cups water
2 tsp vegetable or chicken bullion granules
1 can kidney beans, rinsed and drained
1 pkg (10 oz) dried cheese filled tortellini
1 T chopped fresh parsley
1/4 tsp pepper
6 T basil pesto
6 T freshly grated parmesan cheese

*3 oz pre-cooked, cut up chicken breast (optional)

Directions:
Directions:
1. Melt butter in 4 qt pot over medium-low heat. Cook garlic, carrot, onion, and celery in butter 10 minutes, stir occasionally.
2. Stir in water and bouillon granules. Heat to boiling; reduce heat. Stir in beans and tortellini. Cover and simmer about 20 minutes, stirring occasionally, until tortellini are tender.
3. Sitr in parsley and pepper. Top each serving with pesto and parmesan cheese. Serve immediately.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20-30 minutes
Personal Notes:
Personal Notes:
Sometimes, with a little effort, I can cook and actually really enjoy it! The debut of this soup was an evening when my mom and Julie were in town. With fresh bread, it was a hit... and a wonderful memory for me with two wonderful women in my life!

 

 

 

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