Tortellini Soup
Makes:
6 servings
Peas, lentils, and beans combined with spices and veggies provide this pasta soup with flavor and fiber. Enjoy this hearty soup on a chilly night.
Ingredients
- 1 cup dry Great Northern beans
- 1/4 cup dry brown lentils
- 1/4 cup dry green split peas
- 2 tablespoons dry parsley flakes
- 3 teaspoons chicken broth granules
- 1 can low-sodium tomatoes
- 2 tablespoons Parmesan cheese, grated
- 1 teaspoon onion powder
- 1/16 teaspoon minced garlic, instant (pinch)
- 1/2 teaspoon dry thyme
- 3/4 cup tortellini, uncooked
- 1 cup carrot, coarsely chopped
- 1 cup celery, coarsely chopped
- 2 tablespoons basil (optional)
Directions
- Wash hands with soap and water.
- Rinse beans. Put into a 4 or 5 quart heavy pot with 8 cups of water. Bring to a boil, reduce heat to medium, cover, and simmer until the beans are tender (1 1/4 to 1 1/2 hours).
- Add 4 cups water and remaining ingredients to beans. Return to boil. Reduce heat to low, cover and simmer 1/2 hour, until tortellini and vegetables are tender.
Food and Health Communications, Inc.
