Recipe: Beany Tortellini Soup

Beany Tortellini Soup

1 tbsp olive oil
3/4 cup onion, chopped (1 small)
1 can (16 oz) tomatoes, diced, undrained
2 cans (14.5 oz) chicken broth, reduced-sodium
1 bay leaf
1 pkg (9 oz) cheese tortellini, refrigerated
1 1/2 cups cooked or 1 can (15 oz) kidney beans, drained and rinsed
1/2 cup celery, chopped (1 stalk)
2 garlic cloves, minced
1/2 tsp basil, dried
1/4 tsp black pepper
1 cup carrot, thinly sliced (1 medium)
1 cup cut green beans, fresh or frozen

In a large saucepan, heat oil over medium heat. Add celery and onion; cook for 5 minutes, or until tender. Add garlic and cook 1 minute. Stir in tomatoes, broth, basil, pepper, bay leaf and 1/2 cup water. Bring to a boil. Reduce heat to low; simmer for 15 minutes, stirring occasionally.

Stir in carrots, tortellini, green beans and kidney beans. Bring to a boil. Reduce heat to low; simmer 10 minutes, or until tortellini and green beans are just tender. Discard bay leaf.

Makes 4-6 servings
Source: Produce Marketing Association