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Recipes
Yield: Makes 6 servings, 1-1/2 cups each.
Recipes
Tortellini Soup
| Nutrition Information | |
| Calories: | 205 |
| Total Fat: | 2g |
| Saturated Fat: | 0.8g |
| Trans Fat: | 0g |
| Cholesterol: | 3mg |
| Sodium: | 266mg |
| Carbohydrates: | 34.7g |
| Dietary Fiber: | 7.7g |
| Sugars: | 3g |
| Protein: | 13g |
| Vitamin A: | 109.7iu (2%) |
| Vitamin C: | 0.8mg (1%) |
| Calcium: | 126mg (12%) |
| Iron: | 4.6mg (25%) |
1 cup dried Great Northern beans
1/4 cup brown lentils
1/4 cup green split peas
2 Tbsp dried parsley flakes
1 Tbsp vegetable or chicken broth granules
2 Tbsp chopped sun-dried tomatoes
2 tsp grated Parmesan
1 tsp onion powder
1/2 tsp instant minced garlic
1/2 tsp thyme
3/4 cup dried tortellini
Rinse beans. Put into a 4- to 5-quart heavy pot with 8 cups water. Bring to a boil, reduce heat to medium, cover and simmer until the white beans are tender (1-1/4 to 1-1/2 hours).
Add 4 cups water, seasonings, tortellini and, if desired, 1 cup each coarsely chopped carrots and celery. Return to a boil. Reduce heat to low, cover and simmer 1/2 hour, until tortellini and vegetables are tender.
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