Garlic Basil Tortellini Soup
(originally made 2/5/2008)
I'm a little under the weather with a head cold today, soup sounded real good. This was ok, I actually used the jarred minced garlic and went a little too heavy on it. It also isn't a good soup to make and store, because the tortellini will just keep soaking up the broth and expanding. No one else will eat it but me because of the beans, so I'll be having more for dinner. I had to use dried basil, store had no fresh and mine is under the snow somewhere.
* Exported from MasterCook *
Garlic-Basil Tortellini Soup
Amount Measure Ingredient -- Preparation Method
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2 garlic cloves -- minced (used jarred)
1 teaspoon butter
2 (14-1/2 ounce) cans reduced-sodium chicken broth or vegetable broth (used chicken)
1/2 cup water
1/3 cup minced fresh basil (used dried)
1/4 teaspoon pepper
2 1/2 cups frozen cheese tortellini
1 (19 ounce) can white kidney or cannellini beans -- rinsed and drained (used cannellini)
2 tablespoons balsamic vinegar
1/4 cup shredded Parmesan cheese
In a large saucepan, saute garlic in butter until tender. Stir in the broth, water, basil and pepper. Bring to a boil. Stir in tortellini. Reduce heat; simmer, uncovered, for about 3 minutes or until tortellini begins to float. Stir in beans and vinegar; heat through. Sprinkle with Parmesan cheese.
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NOTES : Nutritional Analysis: One serving (1-1/4 cups soup with 1 tablespoon Parmesan cheese) equals 284 calories, 8 g fat (4 g saturated fat), 20 mg cholesterol, 953 mg sodium, 37 g carbohydrate, 6 g fiber, 15 g protein.
Diabetic Exchanges: 2-1/2 starch, 2 lean meat.
Source: Light & Tasty