We just had this soup on Saturday night and not only was it delicious, but it literally took 15 minutes to prepare. We served it with crusty bread, yum!!
3.5 cups of vegetable broth (or 2 14 oz cans)
1 9 oz pkg refrigerated cheese tortellini
1 can white kidney or cannellini beans, rinsed and drained
1 14 oz can Italian diced tomatoes, undrained
1/4 tsp salt
1/8 tsp pepper
3-4 cups fresh spinach
3 tbsp minced fresh basil (or about 1 tsp dried-I just eye balled it)
shredded parmesan or Asiago cheese for garnish
In large saucepan, bring broth to a boil. Add tortellini & reduce heat. Simmer, uncovered for 5 minutes. Stir in beans, tomatoes, salt and pepper, and return to a simmer. Cook 4-5 minutes or until tortellini are tender.
Stir in spinach and basil, cook until spinach wilts and serve topped with grated parmesan cheese.
Recipe taken entirely from Taste of Home magazine December 2012 edition.
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