A hearty and easy soup and healthy, too! Enjoy!
Tortellini Minestrone
|
1 |
package (9 oz) refrigerated cheese-filled tortellini |
| 1 | tablespoon olive or vegetable oil |
| 1 | medium zucchini, cut lengthwise in half, then cut into 1/4-inch slices (1 1/2 cups) |
| 1/2 | cup coarsely chopped yellow bell pepper |
| 1 | can (15 oz) Progresso® dark red kidney beans, drained, rinsed |
| 1 | can (14.5 oz) Muir Glen® organic diced tomatoes with basil and garlic, undrained |
| 2 | tablespoons chili sauce |
| 1/4 | teaspoon salt |
| 2 | tablespoons chopped fresh parsley |
| 1. | Cook and drain tortellini as directed on package. |
| 2. | Meanwhile, heat oil in 12-inch nonstick skillet over medium-high heat. Add zucchini and bell pepper; cook 2 to 3 minutes, stirring frequently, until crisp-tender. |
| 3. | Stir in beans, tomatoes, chili sauce and salt. Cook 4 to 5 minutes over medium heat, stirring occasionally, until thoroughly heated. Stir in tortellini. Sprinkle with parsley. |
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