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Tortellini, Bean and Pesto Soup

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By Betty Crocker Kitchens
Updated Oct 9, 2006
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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
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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

  • Step 
    1
    Melt butter in 4-quart Dutch oven over medium-low heat. Cook garlic, carrot, onion and celery in butter 10 minutes, stirring occasionally.
  • Step 
    2
    Stir 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.
  • Step 
    3
    Stir 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
3
*Percent Daily Values are based on a 2,000 calorie diet.

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