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Italian Bean and Tortellini Soup

Author Carrie Hill

Ingredients

  • 1 15 oz can of Cannellini beans drained & rinsed - You can use great northern or kidney beans here - very flexible
  • 1 14.5 oz can Italian diced tomatoes or regular tomatoes with some Italian seasoning added - about 2 tsp
  • 1/2 Cup Onion minced, optional
  • 1 Tbsp Extra Virgin Olive Oil
  • 3 Cups Vegetable or chicken stock
  • 2 Cups Water
  • 1 Vegetable Boullion Cube or chicken
  • 2 Large cloves garlic crushed
  • 10 oz Frozen or Fresh Cheese Tortellini
  • 1 cup fresh spinach optional

Instructions

  1. In a large dutch oven saute the onion(optional,) olive oil, and the beans for a few minutes until warm through.
  2. Add in the tomatoes, stock, water, boullion cube, and garlic and bring to a simmer.
  3. Let simmer for about 20 minutes to combine flavor - taste and season with salt and pepper if desired.
  4. Turn up heat and bring to a rolling boil, then add tortellini and cook for approx. 10 minutes until pasta is done.
  5. Serve with crusty bread, a sprinkle of parmesan cheese and enjoy!