Tuesday, March 6, 2012

Tasty Tuesday: Tortellini and White Bean Soup

(Photo courtesy of All You magazine)

I was a bit hesitant to make this because I wasn't in the mood for any complaints. LOL! Neither Tom or Alexa have a love for just about anything in the bean/legume family and this soup has plenty of 'em. :) Regardless, I went ahead and bought all of the ingredients because it appealed to me (and if they didn't like it, I guess I'd be eating a lot of soup). Turns out they both loved it, beans and all (and so did I), and even took it for lunch the day after I made it. So here, in all of its glory, is the yummy recipe:

  • 1 tablespoon olive oil
  • 2 ribs celery, sliced
  • 1 15-oz. can diced tomatoes, drained
  • 1/2 teaspoon dried oregano
  • 2 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 8-oz. package fresh cheese or meat tortellini (I used a 16 oz. package of frozen cheese tortellini)
  • 1 15-oz. can white beans, drained and rinsed
  • Salt, optional
  • 1/4 cup grated Parmesan

Preparation

1. Warm oil in a large saucepan over medium-high heat. Add celery, tomatoes and oregano and cook, stirring occasionally, until celery begins to soften, about 3 minutes. Add garlic and sauté until fragrant, 2 minutes longer.
2. Stir in broth and bring soup to a boil. Carefully add tortellini and beans and cook, stirring occasionally, until soup is heated through and tortellini are tender, about 7 minutes. Season with salt, if desired. Divide soup among 4 bowls, sprinkle each with 1 Tbsp. Parmesan and serve immediately.
The yield was more like 6 servings for us, probably because I added in the extra pasta.
Enjoy!
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5 comments:

  1. oh yum....I'll come for dinner and not whine. Looks delish and great for cold weather.

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  2. Lynn needs this!!!LOL Looks so good!

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  3. OH My, this looks SO GOOD! I am a terrible cook, so you are making my mouth water! Love Penny Scrap-aholic.blogspot.com

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  4. Looks and sounds totally yummy. Love all those ingredients!

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