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.