Tortellini, Bean and Pesto Soup Recipe - BettyCrocker.com

Ingredients

• 2 tablespoons butter or margarine
• 1 garlic clove, finely chopped
• 1 medium carrot, cut into julienne strips
• 1 medium onion, chopped (1/2 cup)
• 1 medium celery stalk, chopped (1/2 cup)
• 6 cups water
• 2 teaspoons vegetable or chicken bouillon granules
• 1 can (19 oz) Progresso™ red kidney beans, drained, rinsed
• 1 package (10 ounces) dried cheese-filled tortellini (2 1/2 cups)
• 1 tablespoon chopped fresh parsley
• 1/4 teaspoon pepper
• 6 tablespoons basil pesto
• 6 tablespoons freshly grated Parmesan cheese