Tender, cheese-filled tortellini turns this hearty bean and vegetable soup into a family favorite.
cost per recipe: $9.03
The price is determined by the national average.
carrot, sliced (about 2 cups)
large onion, chopped (about 1 cup)
stalks celery, sliced (about 1 cup)
cloves garlic, minced
teaspoon dried thyme, crushed or 1 tablespoon chopped fresh thyme leaves
cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
medium zucchini, sliced (about 3 cups)
plum tomato, chopped
cups frozen cheese tortellini
can (15 ounces) kidney beans, rinsed and drained
tablespoons grated Parmesan cheese
Place the carrots, onion, celery, garlic, thyme and 2 cups of the broth in a 6-quart saucepot. Heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the onion is tender.
Add the remaining broth, zucchini, tomatoes, tortellini and beans. Heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the tortellini is tender. Serve with grated Parmesan cheese if desired.