4.5 cups chicken broth
1 pkg. (9 oz.) refrigerated cheese torellini
1 can (15 oz.) white kidney or cannellini beans, rinsed and drained
1 cup chopped fresh tomato
1/3 to 1/2 cup shredded fresh basil
2 Tbsp. aged balsamic vinegar
1/8 tsp. salt
1/4 tsp. fresh cracked pepper
1/3 to 1/2 cup shredded fresh Parmesan cheese
Directions:
In a large saucepan, bring broth to a boil. Add tortellini and cook until tender (about 6-7 minutes). Stir in the cannellini, the tomato and the basil. Reduce heat and simmer, uncovered, for 5-7 mins. Add the vinegar, salt and pepper, then remove from heat. Serve with Parmesan cheese (and some nice crusty bread and a salad!). Serves 6. Enjoy! -Diana
Submitted by Diana Bogue
Contributed on: Monday June 4th, 2007