| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains | Dutch | Soups/stews, Zucchini, Basil | 7 | Servings |
INGREDIENTS
| 3 | cn | Condensed chicken broth; (10 1/2 oz) undiluted |
| 1 | pk | Refrigerated cheese; 9-oz |
| Tortellini; uncooked | ||
| 1 | cn | Cannellini or navy beans; (15 oz), drained |
| 1 | lg | Tomato; chopped |
| 1/2 | c | Shredded fresh basil or spinach leaves |
| 2 | tb | Balsamic vinegar |
| 1/3 | c | Fresh shredded parmesan cheese |
| 1 | ts | Pepper |
| Garnish: fresh basil sprigs |
INSTRUCTIONS
Recipe by: Southern Living Bring broth to a boil in a large Dutch oven. Add tortellini, and cook 6 minutes or until tender. Stir in beans and tomato. Reduce heat, and simmer 5 minutes or until thoroughly heated. Remove from heat; stir in basil and vinegar. Sprinkle each serving with cheese and pepper. Garnish, if desired. Formatted for you by: Bill Webster Posted to Bakery-Shoppe Digest V1 #232 by Bill <thelma@pipeline.com> on Sep 11, 1997
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