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Tortellini and Bean Soup

Published by Today's Parent on 4/1/2011
Whip up a tasty, protein-packed soup in less time than it takes to watch an episode of Dora the Explorer. If you're cooking ahead, add a little extra broth when reheating; tortellini pasta soaks up a lot of liquid.
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Ingredients

  • 3 leeks, white parts only, finely chopped
  • 1 yellow pepper, finely chopped
  • 1 tbsp (15 mL) vegetable oil
  • 2 cartons (900 mL each) vegetable broth*
  • 350-450 g pkg cheese tortellini, preferably fresh
  • 1 cup (250 mL) fresh or frozen fava beans, lima beans or edamame
  • 1/4 tsp (1 mL) ground black pepper
  • 1 green onion, thinly sliced (optional)

Directions

  1. Add leeks and pepper to vegetable oil in a large pot set over medium heat. Cook, stirring often, until softened slightly, about 2 minutes.
  2. Add broth and bring to a boil. Add tortellini; bring back to a boil and cook until tortellini is almost al dente, about 5 minutes.
  3. Add beans and ground black pepper. Boil until tender and heated through, 2-5 minutes. Sprinkle with onion, if using. Serve immediately.
  5. *Whenever possible, we test our recipes with lower-sodium versions of packaged foods. Unfortunately, reduced-sodium vegetable broth is not widely available. Our best suggestion is Campbell's Organic Vegetarian Vegetable Broth, which has 25% less salt than its regular version.
  • 38 g carbohydrates
  • 7 g fibre
  • 2 mg iron
  • 3 mg calcium
  • 249 calories
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