Ingredients
1
Clove of Garlic, finely chopped
1
medium carrot, julienned
1
can kidney beans, rinsed and drained
1
package of dried cheese tortellini (2.5 cups)
1
tbsp fresh chopped parsley
6
tbsp pesto (olive oil & fresh basil in food processor to make your own)
6
tbsp freshly grated parmesan cheese
Directions
1.
Cover and cook garlic, carrot, onion and celery in butter in a dutch oven over medium low heat for 10 minutes, constantly stirring.
2.
Stir in water and bouillon.
4.
Reduce heat stir in tortellini and beans.
5.
Cover and simmer 20 minutes, stirring occasionally.
6.
Stir in parsley and pepper.
7.
Plate and top each plate with pesto and cheese.
