(Source: bettycrocker.com & photos also & courtesy of Evana & Jim)
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TORTELLINI AND BEAN SOUP!!- 3 1/2
- cups water
- 2
- vegetarian vegetable bouillon cubes
- 1
- (14.5-oz.) can diced tomatoes with basil, garlic and oregano, undrained
- 1
- cup frozen cut leaf spinach
- 1
- (15.5-oz.) can kidney beans, drained, rinsed
- 1
- (9-oz.) pkg. refrigerated cheese-filled tortellini
- 1 In large saucepan, combine water, bouillon and tomatoes. Bring to a boil over medium-high heat.
- 2 Add spinach, beans and tortellini; return to a boil. Reduce heat; boil gently 5 minutes or until tortellini is tender and soup is thoroughly heated, stirring occasionally.
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