4 1/2 cups chicken broth
1 package (9oz) refrigerated cheese tortellini
1 can (15oz) with kidney or cannellini beans, rinsed and drained
1 cup chopped fresh tomato
1/3-1/2 cup shredded fresh basil
1-2 Tbs balsamic vinegar
1/4 tsp salt
1/8-1/4 tsp pepper
1/3 cup shredded parmesan
In a large saucepan, bring broth to a boil. Add tortellini; cook until tender, about 6 minutes. Stir in the beans, tomato and basil. Reduce heat; simmer, uncovered, for 5 mintues. Add the vinegar, salt and pepper. Serve with cheese.
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