Vegetables and pasta make a winning combination in this substantial soup. Look for fresh tortellini in the deli section at your grocery store. You can use the leftover canned beans for lunch the next day either tossed in a salad or added to rice pilaf.
- Portion size 4 servings
- 2 teaspoons vegetable oil
- 4 carrots chopped
- 1 onion chopped
- 2 cloves garlic minced
- 1 teaspoon dried basil
- 1 bay leaf
- 3 cups chicken stock
- 1 can tomato
- 8 oz fresh meat-filled tortellini
- 1 cup drained rinsed canned black beans
- 1/4 teaspoon pepper
- 1/4 cup freshly grated Parmesan cheese
In large saucepan, heat oil over medium heat; cook chopped carrots, onion, garlic, dried basil and bay leaf, stirring occasionally, for about 5 minutes or until onion is softened.
Add chicken stock and tomatoes, breaking up with back of spoon; bring to boil. Add tortellini; return to boil.
Reduce heat to medium-high; cook, stirring occasionally, for about 10 minutes or until pasta is almost tender but firm. Stir in beans and season with pepper; heat until simmering. Discard bay leaf. Serve sprinkled with cheese.
Nutritional facts <b>Per serving:</b> about
- Protein 20 g
- Calories 375.0
- Total fat 10 g
- Total carbohydrate 51 g