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Italian bean and tortellini soup
Nb persons: 4
Yield:
Preparation time: 10 minutes
Total time:
Source:
| Cook: 2 hrs 30 minutes Ingredients: | |
| 1 cup | dried small white or navy beans |
| 1 can (14.5) | oz diced tomatoes with italian herbs |
| 1 cup | vegetable stock |
| 6 tsp. | golden raisins |
| 5 large cloves | garlic, crushed |
| 2 1/2 tsp | fennel seeds, crushed in a plastic freezer bag with mallet |
| 10 oz. | Frozen cheese tortellini |
| 1/2 cup | grated Parmesan |
| 2 tbsp. | chopped fresh parsley |
| 1/4 cup | EVOO |
Ingredients:
in a large heavy pot or Dutch oven, boil the first 6 ingredients and 3 cups water for 2 minutes. Reduce heat to low; cover and cook, stirring occasionally, until the beans are tender, 2 1/2 to 2 3/4 hours, adding 1/4 cup more water at a time as needed. Season with salt and pepper
Add the tortellini, increase the heat and bring to a boil. Cover, reduce the heat
To low,and simmer until the tortellini is cooked through, about 10 minutes; season
divide the soup Mong shallow soup bowls,. Sprinkle with the cheese. Garnish with the parsley and drizzle with EVOO
Slow cooker version
Combine first 6 ingredients plus 3 cups water in the slow cooker. Cover and cook on high until the beans Re tender, about6 hours. Add the tortellini ; cover and cook until al dente, about 20 minutes.
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