Tortellini Soup

4 cups chicken broth
1 (9 oz) package refrigerated cheese tortellini
1 can (15 oz) garbanzo beans or cannelloni beans
1 can (14 1/2 oz) Italian diced tomatoes, undrained
2 medium carrots
1 stalk celery
1 1/2 teaspoons dried basil
1 Tablespoon red whine vinegar
Shredded Parmesan cheese and freshly ground pepper

1. In a large saucepan bring broth to boil
2. Turn heat down and let simmer; add beans, tomatoes, carrots, celery and basil
3. Let simmer until the carrots and celery are soft
4. Add tortellini and simmer 4-6 minutes until tender
5. Stir in the vinegar.  Ladle into bowls and top with Parmesan and pepper

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