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Tortellini

Rafael's picture
Simply sumptuous! This savory bowl of veggies, pasta and beans is a meal in itself!
Ingredients
  Butter/Margarine 2 Tablespoon
  Garlic 1 Clove (5 gm), finely chopped
  Carrot 1 Medium, cut into julienne strips
  Onion 1⁄2 Cup (8 tbs), chopped (1 medium sized)
  Celery stalk 1⁄2 Cup (8 tbs), chopped (1 medium sized)
  Water 6 Cup (96 tbs)
  Vegetable bouillon granules/Chicken bouillon granules 2 Teaspoon
  Canned red kidney beans 19 Ounce, rinsed (Progresso├é┬«)
  Dried cheese-filled tortellini 10 Ounce (2 1/2 cups)
  Dried cheese filled tortellini 10 Ounce (2 1/2 cups)
  Chopped fresh parsley 1 Tablespoon
  Pepper 1⁄4 Teaspoon
  Basil pesto 6 Tablespoon
  Grated parmesan cheese 6 Tablespoon (grated freshly)
Directions

1. Melt butter in 4-quart Dutch oven over medium-low heat. Cook garlic, carrot, onion and celery in butter 10 minutes, stirring 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. Stir in parsley and pepper. Top each serving with pesto and cheese. Serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Taste: 
Savory
Method: 
Stewed
Occasion: 
Christmas
Interest: 
Holiday, Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
45 Minutes
Ready In: 
55 Minutes
Servings: 
6

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Average: 3.3 (3 votes)