For a fast meal, I keep the ingredients on hand for this delicious soup.
—JAYNE DWYER-REFF FORT WAYNE, IN
START TO FINISH: 20 MIN. • MAKES: 6 SERVINGS
4 1/2 cups chicken broth
1 package (9 ounces) refrigerated cheese tortellini
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1 cup chopped fresh tomato
1/3 to 1/2 cup shredded fresh basil
1 to 2 tablespoons balsamic vinegar
1/4 teaspoon salt
1/8 to 1/4 teaspoon pepper
1/3 cup shredded Parmesan cheese
1. In a large saucepan, bring broth to a boil. Add tortellini; cook 7-9 minutes or until tender.
2. Stir in beans, tomato and basil. Reduce heat; simmer, uncovered, 5 minutes. Add vinegar, salt and pepper. Serve with cheese.