White Bean And Tortellini Soup
From the kitchen of Jan Daum
Soups - makes 4 servings
Prep time: 20 mins
Cook time: none
Rest time: none
14 ingredients
- 2 stalks Celery
- 2 cloves Garlic
- 1 Onion
- 2 tablespoons Olive oil
- 2 (small) Hot peppers
- 1 cup Carrot
- 1 (small) Potato
- 1 cup Escarole
- 1 can Cannellini beans
- 1 pound Tortellini
- 6 cups Water
- 2 cubes Chicken bouillon
- 2 cubes Beef bouillon
- 1 teaspoon Lemon juice
6 steps
-
Chop onion and celery, slice hot peppers, cube the potato, and dice the carrot.
-
In a Dutch oven, saute the onion, celery, and garlic in oil. Stir in hot peppers.
-
When onion is transparent, add water, potato, carrots, and bouillon cubes. Bring to a boil.
-
Add tortellini, boil 8 minutes.
-
Add escarole (or spinach) and cannelloni, bring to a boil.
-
Sprinkle with fresh parsley.
Be the first to leave a comment for White Bean and Tortellini Soup
Sign in to leave a comment