| 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
A Message from our Provider:
“Jesus welcomes you back”