Tortellini and Bean Soup

Name: Tortellini and Bean Soup
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 439 grams kidney beans, drained, rinsed; 411 grams diced tomatoes with basil, garlic and oregano, undrained; 255 grams pkg. refrigerated cheese-filled tortellini; 237 milliliters frozen cut leaf spinach; 2 vegetarian vegetable bouillon cubes; 828 milliliters water

Tortellini and Bean Soup might be just the main course you are searching for. This recipe covers 15% of your daily requirements of vitamins and minerals. One serving contains 329 calories, 17g of protein, and 7g of fat. This recipe serves 4. It can be enjoyed any time, but it is especially good for Autumn. If you have water, canned tomatoes, cheese-filled tortellini, and a few other ingredients on hand, you can make it. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes around 20 minutes.

Instructions

In large saucepan, combine water, bouillon and tomatoes. Bring to a boil over medium-high heat.

Ingredients you will need

Bouillon

Tomato

Water

Equipment you will use

Sauce Pan

Add spinach, beans and tortellini; return to a boil. Reduce heat; boil gently 5 minutes or until tortellini is tender and soup is thoroughly heated, stirring occasionally.

Ingredients you will need

Tortellini