Triple
Cheese Tortellini Minestrone Soup
By FBWorld Team
In
honor of Lent, Three Bridges - a chef-crafted pasta, sauce,
and meal brand that makes clean eating easy-are sharing
meat-free recipes to enjoy on Lent Fridays. Here is the
second in the series. Hope you enjoy!
Triple
Cheese Tortellini Minestrone Soup
Prep
Time: 10 min.
Cook
Time: 20 min.
Total
Time: 35 min.
Yields:
4 servings
Ingredients:
1-18 oz. pkg. Three Bridges Triple Cheese Tortellini Family
Size
1-7 oz. tub Three Bridges Pesto Sauce
2 tbls. Extra virgin Olive Oil
1 each Yellow Onion, (diced 1/2")
1 cup Celery, (diced 1/2")
1 1/2 cup Carrots, (diced 1/2")
4 cloves Garlic, (minced)
1/3 lbs. Green Beans, (trimmed and cut into 1" pieces)
2 tspn. Italian Seasoning
28 oz. can Diced Tomatoes
14 oz. can Crushed Tomatoes
46 oz. Chicken Broth, (bone, or vegetable)
15 oz. can Kidney Beans, (drained)
1/2 cup Parmesan Cheese, (shredded)
Kosher Salt & Fresh Cracked Black Pepper (to taste)
Procedures:
1. In a large sauce pot, heat the extra
virgin olive oil over medium heat. Add onions, carrots,
celery and sauté for 5 minutes. Add the garlic
and stir for 30 seconds until it releases its smells.
2.
Then add green beans, Italian season, and salt & pepper.
Stir and cook 3 minutes.
3.
Add tomatoes and broth. Bring to a boil over medium-high
heat. Cover and boil for 10 minutes.
4.
Add kidney beans and cook 5 minutes.
5.
Add in Three Bridges Triple Cheese Tortellini and continue
to cook an additional 5 minutes stirring occasionally.
Stir and remove from heat.
6.
Serve each bowl of soup topped with a sprinkle of parmesan
cheese and a dollop of Three Bridges Pesto Sauce.
Enjoy!
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