Ingredients
4 1/2 cups chicken broth
1. 9 oz. Pkg refrigerated cheese tortellini
1 15 oz can cannelloni beans, rinsed and drained
1 Cup chopped fresh tomatoes
1/3 to 1/2 cup shredded fresh basil. (I used 1 tbsp dried basil)
1 to 2 tbsp balsamic vinegar. ( I used 1/2 tbsp)
I/4 tsp salt
1/8 to 1/4 tsp pepper
1/3 cup shredded Parmesan cheese or to taste
Directions
In a large saucepan, bring broth to a boil. Add tortellini ; cook until tender about 6 minutes. stir in beans, tomato & basil. Reduce heat; simmer uncovered for 5 minutes. Add the vinegar, salt & pepper. Serve with cheese.
I added 2 tbsp of finely chopped fresh spinach too.
In a large saucepan, bring broth to a boil. Add tortellini ; cook until tender about 6 minutes. stir in beans, tomato & basil. Reduce heat; simmer uncovered for 5 minutes. Add the vinegar, salt & pepper. Serve with cheese.
I added 2 tbsp of finely chopped fresh spinach too.
