Wednesday, July 25, 2012

Pesto & Tortellini Soup


I know, I know...it's the middle of summer, and we're posting a soup recipe. But it's so mighty delicious! I've been craving it for a while and finally decided that I don't care that's it's 90+ degrees outside, I want myself some of this soup! Very yummy, and filling. So go cook it up and try some!

Pesto Tortellini Soup

1 clove garlic, chopped
1 medium carrot, julienne
1/2 c. onion, chopped
1/2 c. celery, chopped
2 tbsp. butter (or you could use oil, water, broth...it's for sauteing your veggies)
6 c. water
2 tbsp. chicken or vegetable base (or bouillon)
1 can kidney beans, rinsed and drained
2.5 c. tortellini
1 tbsp. fresh parsley, chopped (of which you will notice I completely forgot to add)
1/4 tsp. pepper
Pesto
Fresh parmesan cheese, shredded

Saute veggies over medium-low heat for 10 minutes, constantly stirring.
Stir in water and base/bouillon, then heat to a boil.
Stir in pasta and beans, then reduce to simmer for 20 minutes, stirring occasionally.
Stir in parsley and pepper
Add a dollop of pesto and parmesan to each bowl.

2 comments:

  1. Do you have the nutrition facts for this?

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    Replies
    1. I do not have any nutrition facts for this recipe, sorry!
      You can really load it with veggies though, and unless you just lay on the salt, it's pretty darn good for the body! And the soul ;)

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