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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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From a TOH pasta magazine. Ingredients:
4 cups chicken broth |
1 (9 ounce) package refrigerated cheese tortellini |
1 (15 ounce) can cannellini beans, rinsed and drained |
1 (14 1/2 ounce) can italian-style diced tomatoes, undrained |
1 1/2 teaspoons dried basil |
1 tablespoon red wine vinegar |
shredded parmesan cheese (optional) |
fresh coarse ground black pepper (optional) |
Directions:
1. In a large saucepan, bring broth to a boil. Stir in tortellini. Reduce heat; simmer, uncovered, for 4 minutes, stirring occasionally.
2. Stir in the beans, tomatoes and basil. Simmer for 4-6 minutes or until pasta is tender. Stir in the vinegar. Sprinkle with Parmesan cheese and pepper if desired.
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