Tortellini-Basil Soup

This soup is sure to warm you up on a cool fall day in Lost Creek.

Ingredients:

• 4 c canned low-sodium chicken broth, undiluted

• 9 oz fresh cheese-filled tortellini, uncooked

• 15-oz can cannellini beans, drained

• 1 c chopped tomato

• ½ c shredded fresh basil

• 2 T balsamic vinegar

• ¼ t sea salt

• 1/3 c freshly grated Parmesan cheese (for garnish)

• 1 ½ t freshly ground pepper (for garnish)

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Instructions:

1. Bring broth to a boil in a large Dutch oven or equivalent pot.

2. Add tortellini and cook for 6 minutes or until tender.

3. Stir in beans and tomato.

4. Reduce heat and simmer 5 minutes or until thoroughly heated.

5. Remove from heat and stir in basil, vinegar and salt.

6. Ladle soup into individual bowls and sprinkle evenly with cheese and pepper.

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Notes:

• Vegetarian friendly

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Contributed by LaJoyce Kraus (member)