|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 (ProgressoÂ®)|
|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|
|Basil pesto||6 Tablespoon|
|Grated parmesan cheese||6 Tablespoon (grated freshly)|
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.