Tortellini and Bean Soup
Whip up a tasty, protein-packed tortellini and bean soup in less than half an hour.
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Cooking tools:
- Stockpot
- Chef's knife
- Cutting board
- Stove
- Ladle
- Colander
- Wooden spoon
- Measuring cup
- Mixing bowl
- Soup bowl
Ingredients
- 3 leeks, white parts only, finely chopped
- 1 yellow sweet pepper, finely chopped
- 1 tbsp vegetable oil
- 2 cartons (900 mL each) vegetable broth
- 1 350-450 g pkg cheese tortellini, preferably fresh
- 1 cup fresh or frozen fava beans, lima beans or edamame
- 1/4 tsp ground black pepper
- 1 green onion, thinly sliced (optional)
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