Tortellini in Brodo
Best Italian soup, better than anything you can get in a can....Anything....
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 12
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains pasta
contains dairy
- 1/3 cup olive oil
- 3 large celery stalks diced
- 3 large leeks white part only, cleaned and thinly sliced
- 3 large carrot diced
- 1 35 ounce canned whole or plum tomatoes break up
- 4 can college inn beef broth (~56oz)
- 10 oz frozen cheese tortellini
- 10 oz frozen italian green beens
- 19 oz white cannellini beans progresso drained and rinsed
- 1/2 cup italian flat leaf parsley chopped
- 1 tsp basil dried or fresh to taste chopped
- 1.4 tsp pepper i don't use this
- grated parmesan cheese at the table
- Carbohydrate 28.2989591544131 g
- Cholesterol 9.922333085 mg
- Fat 3.79131558730474 g
- Fiber 5.34836028893103 g
- Protein 9.20145328381072 g
- Saturated Fat 1.2578901829259 g
- Serving Size 1 1 Serving (378g)
- Sodium 819.101131810943 mg
- Sugar 22.9505988654821 g
- Trans Fat 0.388366200012106 g
- Calories 180 calories
1. In large stockpot, heat oil over medium high heat, Add Leeks; Saute 5 minutes Add Carrots and Celery, Cover; cook 5 minutes Add Plum Tomatoes and their liquid; simmer 10 minutes (break up tomatoes, if still large) 2. Add Broth Add Totellini: cook not more than 6 minutes (a couple minutes less than the bag says) Add Frozen Italian Green Beans Add Cannelli Bean, Basil, Fresh Parsley 3. Simmer 5 minutes 4. Put in bowls and add Parm Cheese on top!
