4.5 cups chicken broth
1 pkg. (9 oz.) refrigerated cheese tortellini
1 can (15 oz.) white kidney or cannelini 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
A basic Italian soup, perfect as a starter course for your next Tuscan-themed dinner party. And it comes together in just a few minutes.
Yield: 6 servings
In a large saucepan, bring broth to a boil.
Add tortellini and cook until tender (about 6-7 minutes). Stir in the cannelini, 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!).
Submitted by Diana Bogue Contributed on: and modified on Thursday May 6th, 2010