SERVES 4 to 6
TOTAL TIME: 45 minutes
Be sure to use fresh tortellini in this soup; frozen or dried tortellini will require different cooking times and additional cooking liquid. We prefer the flavor of fresh pesto, found in the refrigerated section of the supermarket; do not use jarred pesto. Of course, you can also use homemade basil pesto here. Any type of small white canned beans will work well here. Serve with grated Parmesan cheese.
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2 |
slices bacon, chopped fine |
|
2 |
carrots, peeled and cut into ½-inch pieces |
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1 |
onion, chopped fine |
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3 |
garlic cloves, minced |
|
1 |
tablespoon minced fresh oregano or 1 teaspoon dried |
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3½ |
cups low-sodium chicken broth |
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2½ |
cups V8 juice |
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1 |
(15-ounce) can cannellini beans, rinsed |
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1 |
(9-ounce) package fresh cheese tortellini |
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1 |
zucchini, halved lengthwise, seeded, and cut into ½-inch pieces |
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|
Salt and pepper |
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½ |
cup basil pesto |
1. Cook bacon in Dutch oven over medium heat until rendered and crisp, 5 to 7 minutes. Stir in carrots and onion and cook until softened, about 5 minutes. Stir in garlic and oregano and cook until fragrant, about 30 seconds.
2. Stir in broth, vegetable juice, and beans, scraping up any browned bits, and simmer until beans are heated through and flavors meld, about 10 minutes.
3. Stir in tortellini and zucchini and cook until tender, 5 to 7 minutes. Season with salt and pepper to taste. Dollop individual portions with pesto before serving.