Post by blackadder on Feb 20, 2007 13:17:38 GMT -5
This is one of my favorite recipes. I found it in a old Light and Tasty magazine. When I saw it again, I was like I have to make that again. It's very tasty, the balsamic vinegar really sets this soup apart.
2 garlic cloves, minced
1 teaspoon butter
2 cans (14-1/2 oz each) reduced-sodium chicken broth
1/2 cup water
1/3 cup minced fresh basil
1/4 tsp pepper
2 1/2 cups frozen cheese tortellini
1 can (19 oz)white kidney or cannellini beans, rinsed and drained
2 tbsp 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.
Yield: 4 Servings
One serving(1-1/4 cups soup with 1 tbsp Parmesan cheese) equals 284 calories, 8g fat, 20 mg cholesterol, 953 mg sodium, 37g carbs, 6g fiber, 15g protein
2 garlic cloves, minced
1 teaspoon butter
2 cans (14-1/2 oz each) reduced-sodium chicken broth
1/2 cup water
1/3 cup minced fresh basil
1/4 tsp pepper
2 1/2 cups frozen cheese tortellini
1 can (19 oz)white kidney or cannellini beans, rinsed and drained
2 tbsp 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.
Yield: 4 Servings
One serving(1-1/4 cups soup with 1 tbsp Parmesan cheese) equals 284 calories, 8g fat, 20 mg cholesterol, 953 mg sodium, 37g carbs, 6g fiber, 15g protein
