Tuscan Soup with Tortellini
INGREDIENTS
2 tablespoons canola oil
1 medium onion, chopped
2 teaspoons chopped garlic
1/2 teaspoon red pepper flakes
1 (14.5-ounce) can less sodium beef broth
3 cups water
1 (14.5-ounce) can diced tomatoes
1 (16-ounce) bag frozen Italian vegetable blend
1 (15-ounce) can cannellini beans, drained and rinsed
1 tablespoon Italian seasoning
Salt and freshly ground black pepper
1 (16-ounce) bag frozen cheese tortellini
*
2 tablespoons canola oil
1 medium onion, chopped
2 teaspoons chopped garlic
1/2 teaspoon red pepper flakes
1 (14.5-ounce) can less sodium beef broth
3 cups water
1 (14.5-ounce) can diced tomatoes
1 (16-ounce) bag frozen Italian vegetable blend
1 (15-ounce) can cannellini beans, drained and rinsed
1 tablespoon Italian seasoning
Salt and freshly ground black pepper
1 (16-ounce) bag frozen cheese tortellini
*
DIRECTIONS
In a large pot, heat the oil over medium heat and add the onion, garlic, and red pepper flakes. Saute for 2 minutes, then add the beef broth and 3 cups of water. Add all of the remaining ingredients, except the tortellini. Bring to a boil, then reduce the heat and let simmer for 5 minutes. Add the tortellini and simmer until the tortellini are cooked, another 5 minutes. Season with salt and pepper, to taste. Ladle into serving bowls and serve with Herb Focaccia, if desired.
In a large pot, heat the oil over medium heat and add the onion, garlic, and red pepper flakes. Saute for 2 minutes, then add the beef broth and 3 cups of water. Add all of the remaining ingredients, except the tortellini. Bring to a boil, then reduce the heat and let simmer for 5 minutes. Add the tortellini and simmer until the tortellini are cooked, another 5 minutes. Season with salt and pepper, to taste. Ladle into serving bowls and serve with Herb Focaccia, if desired.
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