Start to finish : 25 minutes Makes 6 servings
2 cans (14-1/2 ounces each) vegetale broth
1 package (9 ounce) refrigerated cheese tortellini or tortellini of your choice
1 can (15 ounces) white kidney or cannellini beans , rinsed and drained
1 can (14 ounces) Italian diced tomatoes , undrained
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups fresh baby spinach
3 tablespoons minced fresh basil
1/4 cup shredded Asiago cheese
1 . In a large saucepan , bring broth to boil . Add tortellini ; reduce heat . Simmer , uncovered for 5 minutes . Stir in the beans , tomatoes , salt and pepper ; return to a simmer . Cook 4 to 5 minutes longer or until tortellini are tender .
2 . Stir in spinach and basil ; cook until spinach is wilted . Top serving with cheese .
You can make this soup all year round . But with it's bright red and green colors , it would make a perfect first course for Chrisstmas dinner .
No comments:
Post a Comment
Hi friends, thank you for stopping by and for taking the time to say hello. The welcome mat is always out and the coffee is always hot .I really appreciate your sweet gesture!