Vegetable Tortellini White Bean Soup
- 2 1/2 tablespoons canola oil
- 1 medium onion, chopped
- 2 cloves of garlic
- 1/2 "box" of vegetable broth
- 3 cups water
- 1 can (14.5 ounces) of chopped tomatoes
- 1 bag (16 ounces) of Birdseye Steam Fresh Vegetables (I typically use fresh vegetables when cooking; however, when time is of the essence, frozen vegetables will suffice)
- 1 can kidney beans
- Salt and freshly ground black pepper
- 1 bag cheese tortellini (frozen)
Directions
1. In a large pot, heat the oil over medium heat and add the garlic and onion. Saute for 2 minutes, then add the vegetable broth and 3 cups of water.
2. Add all of the remaining ingredients, except the tortellini.
3. Bring the mixture to a boil, then reduce the heat and let simmer for 5 minutes.
4. Add the tortellini and simmer until the tortellini are cooked (approximately 5 minutes).
5. Season with salt and pepper, to taste.
6. Serve and enjoy!
