Vegetarian

Tortellini and Bean Soup is for Soup.

Tortellini and Bean Soup takes 15 minutes to prepare.

Tortellini and Bean Soup takes 20 minutes to cook.

Tortellini and Bean Soup makes 5 servings.

The ingredients for Tortellini and Bean Soup are:

4 cups low-sodium vegetable stock
1 can (15 ounces) cannellini (white kidney) beans, undrained
4 cups cheese tortellini
2 teaspoons olive oil
2 carrots, diced
2 celery ribs, diced
2 garlic cloves, minced
1 teaspoon dried rosemary, crumbled
1/2 teaspoon dried oregano
1 box (10 ounces) frozen green beans
2 tablespoons prepared pesto sauce
Fresh ground pepper (to taste)

Here is how you make Tortellini and Bean Soup:

1. In a 3-quart saucepan, combine the stock and canellini beans (with their liquid). Bring to a boil over medium-high heat. Reduce the heat to medium and add the tortellini; cook, stirring frequently, for 5 minutes.2. Meanwhile, in a large no-stick frying pan over medium heat, warm the oil. Add the carrots, celery, garlic, rosemary, and oregano; cook, stirring constantly, for 4 minutes, or until vegetables are just tender.3. Add the vegetables to the pan containing the tortellini. Stir in the green beans and pesto. Reduce heat to low. Simmer for about 5 minutes. Sprinkle with pepper.Makes 5 servings.Number of Servings: 5Recipe submitted by SparkPeople user DOCDAN42.

The nutritional information for Tortellini and Bean Soup is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 417.3

• Total Fat: 10.2 g
• Cholesterol: 36.3 mg
• Sodium: 871.4 mg
• Total Carbs: 66.8 g
• Dietary Fiber: 8.8 g
• Protein: 18.8 g

Tortellini and Bean Soup is Italian cuisine.

The dietary needs meet for Tortellini and Bean Soup is Vegetarian