4 cups chicken broth
1 pkg. (9 oz.) refrigerated cheese tortellini
1 can (15 oz.) white or kidney beans rinsed & drained
1 can (14 oz.) diced tomatoes, undrained
1 1/2 tsp. basil
1 TBS. cider vinegar
shredded parmesan cheese & ground pepper to taste
In a large saucepan, bring broth to a boil. Stir in tortellini. Reduce heat to simmer for 4 minutes, stirring. Stir in beans, tomatoes, and basil. Simmer another 4-6 minutes or until pasta is tender. Stir in vinegar. Sprinkle with cheese and pepper to serve.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment