Tortellini Recipe
Summary
Ingredients
| Butter/Margarine | 2 Tablespoon | |
| Garlic | 1 Clove (5 gm), finely chopped | |
| Carrot | 1 Medium, cut into julienne strips | |
| Onion | 1⁄2 Cup (8 tbs), chopped (1 medium sized) | |
| Celery stalk | 1⁄2 Cup (8 tbs), chopped (1 medium sized) | |
| Water | 6 Cup (96 tbs) | |
| Vegetable bouillon granules/Chicken bouillon granules | 2 Teaspoon | |
| Canned red kidney beans | 19 Ounce, rinsed (Progresso®) | |
| Dried cheese-filled tortellini | 10 Ounce (2 1/2 cups) | |
| Dried cheese filled tortellini | 10 Ounce (2 1/2 cups) | |
| Chopped fresh parsley | 1 Tablespoon | |
| Pepper | 1⁄4 Teaspoon | |
| Basil pesto | 6 Tablespoon | |
| Grated parmesan cheese | 6 Tablespoon (grated freshly) |
Nutrition Facts
Serving size
Calories 473 Calories from Fat 139
% Daily Value*
Total Fat 16 g24.2%
Saturated Fat 7.5 g37.6%
Trans Fat 0 g
Cholesterol 58.4 mg19.5%
Sodium 1083.9 mg45.2%
Total Carbohydrates 60 g20%
Dietary Fiber 8.1 g32.3%
Sugars 4.5 g
Protein 24 g48.6%
Vitamin A 44.3% Vitamin C 10.8%
Calcium 28.3% Iron 14%
*Based on a 2000 Calorie diet
Directions
2. Stir in water and bouillon granules. Heat to boiling; reduce heat. Stir in beans and tortellini. Cover and simmer about 20 minutes, stirring occasionally, until tortellini are tender.
3. Stir in parsley and pepper. Top each serving with pesto and cheese. Serve immediately.
Chef
