Cheese Tortellini and Bean Soup


  • 12 ounces fresh or frozen cheese tortellini
  • Black pepper, to taste
  • 2 tablespoons rice vinegar
  • 3 15-ounce cans black beans, rinsed and drained
  • 1 teaspoon each dried oregano and basil
  • 8 cups canned low-salt chicken broth
  • 1 cup canned chopped tomatoes, drained
  • + 3 more ingredients
    • 1 garlic clove, crushed
    • 1 medium onion, chopped
    • 3 tablespoons olive oil

1. In a large soup pot, heat the olive oil over medium heat. 2. Add the onion and saute for 3 minutes. Add the garlic and drained tomatoes and cook for 3 minutes. 3. Add the chicken broth, oregano, basil, drained black beans, vinegar, and black pepper to taste. 4. Reduce the heat to low and si...

View full recipe at SpringPad


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