Tortellini and Bean Soup

You know how you should never go to the grocery store when you are hungry because you will end up buying everything... well sometimes that isn't such a bad thing. This time it worked out well in my favor. I never buy tortellini and when I came home one day with two packages of the stuff, I started to look for dinners to incorporate them in. I wound up finding this recipe over at Betty Crocker and thought it sounded delicious.

The recipe is extremely easy to make and is easy on the clean up as well. Everything is made in the one pot, there is no slicing and dicing, it is literally a throw everything in the pot kind of recipe and I love it! The last thing I want to do when I get home from work is change out of my work clothes and slave away in the kitchen making dinner and this recipe takes all of the labor out of dinner for you. The only thing I did differently was that I used cooked dried beans instead of the canned beans.

• 3 1/2 c. vegetable broth
• 1 (14.5 oz) can diced tomatoes w/ basil, oregano and garlic, drained
• 1 c. frozen chopped spinach
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (9 oz) package cheese filled tortellini
• basil, sliced thinly for garnish (optional)
  

1. In large saucepan, combine vegetable broth and tomatoes. Bring to a boil over medium-high heat.
2. 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.

This post is submitted in
Just Another Meatless Monday