Saturday, September 27, 2008

Tuscan Bean Soup with Tortellini (Fast & easy!)

3 c. fresh or frozen cheese tortellini, cooked to package directions

5 c. organic chicken broth (or 5 c. water & good quality boullion)
3 large cloves garlic, minced
1 tsp fresh basil, finely chopped
2 c. baby spinach, thoroughly washed & cut into thin strips
1 - 16 oz can Cannelini or Great Northern beans

grated Parmesan/Romano cheese blend

In separate pot, cook tortellini according to package directions until just tender. Do not overcook! Drain.

Meanwhile, combine broth & garlic in large pan & bring just to a boil. Stir in basil, spinach & beans. Reduce heat & simmer 8-10 minutes. Stir in tortellini & simmer for an additional 2 minutes.

Ladle into bowls, sprinkle with grated cheese. Serve with crusty bread & a salad.

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