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Calculated Nutrition Benefits
Nutrition Facts
Serving Size 1 serving
Servings Per Recipe: 6
Calories from Fat 0
Calories 4
% Daily Values*
Total Fat 0g 0 %
  Saturated Fat 0g 0 %
  Polyunsaturated Fat 0g  
  Monounsaturated Fat 0g  
  Trans Fat 0g  
Cholesterol 1mg 0 %
Sodium 3mg 0 %
Potassium 11mg  
Total Carbohydrate 1g 0 %
  Dietary Fiber 0g 0 %
  Sugars 0g  
  Other Carbohydrate 0g  
Protein 0g  
Vitamin A 0 % Vitamin C 0 %
Calcium 0 % Iron 0 %
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  About Nutrition
  • Vegetarian Tortellini Bean and Pesto Soup

Posted By

Monica Hughes

On November 4, 2007

Vegetarian Tortellini Bean and Pesto Soup

Reference:

Prep:

1 hour

Servings:

6

Ingredients
1 Clove of Garlic, finely chopped
1 medium carrot, julienned
1/2 cup chopped onion
1/2 cup chopped celery
2 Tablespoons butter
6 cups of water
2 tbsps chicken bouillon
1 can kidney beans, rinsed and drained
1 package of dried cheese tortelli

Cooking Instructions
Step 1 Cover and cook garlic, carrot, onion and celery in butter in a dutch oven over medium low heat for 10 minutes, constantly stirring.
Step 2 Stir in water and bouillon.
Step 3 Heat to a boil.
Step 4 Reduce heat stir in tortellini and beans.
Step 5 Cover and simmer 20 minutes, stirring occasionally.
Step 6 Stir in parsley and pepper.
Step 7 Plate and top each plate with pesto and cheese.