Simply sumptuous! This savory bowl of veggies, pasta and beans is a meal in itself!
Tortellini, Bean and Pesto Soup
- Prep Time 10 min
- Total 45 min
- Servings 6
- Ingredients 13
Ingredients
- 2 tablespoons butter or margarine
- 1 garlic clove, finely chopped
- 1 medium carrot, cut into julienne strips
- 1 medium onion, chopped (1/2 cup)
- 1 medium celery stalk, chopped (1/2 cup)
- 6 cups water
- 2 teaspoons vegetable or chicken bouillon granules
- 1 can (19 oz) Progresso™ red kidney beans, drained, rinsed
- 1 package (10 ounces) dried cheese-filled tortellini (2 1/2 cups)
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon pepper
- 6 tablespoons basil pesto
- 6 tablespoons freshly grated Parmesan cheese
Instructions
-
Step1Melt butter in 4-quart Dutch oven over medium-low heat. Cook garlic, carrot, onion and celery in butter 10 minutes, stirring occasionally.
-
Step2Stir in water and bouillon granules. Heat to boiling; reduce heat. Stir in beans and tortellini. Cover and simmer about 20 minutes, stirring occasionally, until tortellini are tender.
-
Step3Stir in parsley and pepper. Top each serving with pesto and cheese. Serve immediately.
Nutrition
440
Calories
19g
Total Fat
19g
Protein
49g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 440
- Calories from Fat
- 170
- Total Fat
- 19g
- 28%
- Saturated Fat
- 8g
- 39%
- Trans Fat
- 0g
- Cholesterol
- 50mg
- 17%
- Sodium
- 990mg
- 41%
- Potassium
- 420mg
- 12%
- Total Carbohydrate
- 49g
- 16%
- Dietary Fiber
- 6g
- 26%
- Sugars
- 3g
- Protein
- 19g
% Daily Value*:
- Vitamin A
- 40%
- 40%
- Vitamin C
- 4%
- 4%
- Calcium
- 25%
- 25%
- Iron
- 15%
- 15%
Exchanges:
2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
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