Garlic-Basil Tortellini Soup

By dashy_65

Ingredients

• 2 garlic cloves, minced
• 1 teaspoon butter
• 2 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth
• 1/2 cup water
• 1/3 cup minced fresh basil
• 1/4 teaspoon pepper
• 2-1/2 cups frozen cheese tortellini
• 1 can (19 ounces) white kidney beans or cannellini beans, rinsed and drained
• 2 tablespoons balsamic vinegar
• 1/4 cup shredded Parmesan cheese

Preparation

Step 1

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.

284 cal, 8g fat, 953mg sodium, 37g carb, 6g fiber