Tortellini Soup
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Ingredients
- 1 cup Great Northern beans (dried)
- 1/4 cup dry lentils (brown)
- 1/4 cup dry split peas (green)
- 2 tablespoons parsley flakes (dried)
- 3 teaspoons chicken broth granules
- 1/8 cup sun-dried tomatoes (chopped)
- 2 tablespoons Parmesan cheese, grated
- 1 teaspoon onion powder
- 1/16 teaspoon minced garlic, instant (pinch)
- 1/2 teaspoon thyme
- 3/4 cup tortellini (dried)
- 1 cup carrot (coarsely chopped)
- 1 cup celery (coarsely chopped)
Instructions
- Wash hands with soap and water.
- Rinse beans. Put into a 4 or 5 quart heavy pot with 8 cups of water. Bring to a boil, reduce heat to medium, cover, and simmer until the beans are tender (1 1/4 to 1 1/2 hours).
- Add 4 cups water, seasonings, tortellini, carrots and celery to beans. Return to boil. Reduce heat to low, cover and simmer 1/2 hour, until tortellini and vegetables are tender.
Nutrition
| Calories | 224 |
|---|---|
| Protein | 14 g |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Cholesterol | 7 mg |
| Sodium | 273 mg |
| Carbohydrates | 38 g |
| Dietary Fiber | 10 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Food and Health Communications, Inc.