Tortellini, Bean and Pesto Soup Recipe
Simply sumptuous! This savory bowl of veggies, pasta and beans is a meal in itself!
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Cooking tools:
- Dutch oven
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring cup
- Measuring spoon
- Colander
- Can opener
- Grater
- Serving bowl
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
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