Tortellini, Bean and Pesto Soup

Name: Tortellini, Bean and Pesto Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 6 Tbsps basil pesto; 2 Tbsps butter or margarine; 539 grams can Progresso® red kidney beans, drained, rinsed; 1 medium carrot, cut into julienne strips; 118 milliliters medium celery stalk, chopped; 283 grams package dried cheese-filled tortellini (2 1/2 cups); 2 teaspoons vegetable or chicken bouillon granules; 1 Tbsp chopped fresh parsley; 1 garlic clove, finely chopped; 118 milliliters medium onion, chopped; 6 Tbsps freshly grated Parmesan cheese; 0 teaspoons pepper; 1 liters water

You can never have too many main course recipes, so give Tortellini, Bean and Pesto Soup a try. One portion of this dish contains approximately 15g of protein, 15g of fat, and a total of 345 calories. This recipe serves 6. This recipe covers 11% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. A mixture of celery stalk, onion, garlic clove, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes about 45 minutes.