Tortellini Soup

Peas, lentils, and beans combined with spices and veggies provide this pasta soup with flavor and fiber. Enjoy this hearty soup on a chilly night.

Makes

6 servings

Ingredients

• 1 cup dry Great Northern beans
• 1/4 cup dry brown lentils
• 1/4 cup dry green split peas
• 2 tablespoons dry parsley flakes
• 3 teaspoons chicken broth granules
• 1 can low-sodium tomatoes
• 2 tablespoons Parmesan cheese, grated
• 1 teaspoon onion powder
• 1/16 teaspoon minced garlic, instant (pinch)
• 1/2 teaspoon dry thyme
• 3/4 cup tortellini, uncooked
• 1 cup carrot, coarsely chopped
• 1 cup celery, coarsely chopped
• 2 tablespoons basil (optional)

Directions

1. Wash hands with soap and water.
2. Rinse beans. Put into a 4 or 5 quart heavy pot with 8 cups of water. Bring to a boil, reduce heat to medium, cover, and simmer until the beans are tender (1 1/4 to 1 1/2 hours).
3. Add 4 cups water and remaining ingredients to beans. Return to boil. Reduce heat to low, cover and simmer 1/2 hour, until tortellini and vegetables are tender.

Notes

Learn more about: Peas Herbs Tomatoes Carrots Celery