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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

  • 1 teaspoon Lemon juice
  • 2 cubes Beef bouillon
  • 2 cubes Chicken bouillon
  • 6 cups Water
  • 1 pound Tortellini
  • 1 can Cannellini beans
  • 1 cup Escarole
  • 1 (small) Potato
  • 1 cup Carrot
  • 2 (small) Hot peppers
  • 2 tablespoons Olive oil
  • 1 Onion
  • 2 cloves Garlic
  • 2 stalks Celery

6 steps

  1. Chop onion and celery, slice hot peppers, cube the potato, and dice the carrot.
  2. In a Dutch oven, saute the onion, celery, and garlic in oil. Stir in hot peppers.
  3. When onion is transparent, add water, potato, carrots, and bouillon cubes. Bring to a boil.
  4. Add tortellini, boil 8 minutes.
  5. Add escarole (or spinach) and cannelloni, bring to a boil.
  6. Sprinkle with fresh parsley.

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