Soups

Spring Minestrone with Tortellini

47

A pesto infused broth is loaded with spring vegetables, beans and tortellini in this light but filling soup.

6
1 to 2 teaspoons olive oil
1/2 cup diced onion
1/2 cup chopped celery
2 cloves garlic, minced
8 cups chicken broth
1/4 cup prepared pesto
2 (15 oz.) cans white beans, drained
1 pound asparagus, cut into 1-inch pieces
1 cup frozen peas
6 ounces fresh spinach, chopped
20 ounces refrigerated tortellini
1/4 cup chopped fresh basil
Grated Parmesan cheese, for serving
In a large Dutch oven, heat olive oil over medium heat. Add onions, celery and garlic and saute until vegetables are tender, about 5 minutes. Add broth to pot, then whisk in pesto. Stir in white beans....
See the full directions on my site
Nutritions

Calories
656

Sodium
1338mg
55% DV

Fat
6g
9% DV

Protein
43g
86% DV

Carbs
105g
35% DV

Fiber
23g
92% DV

Skip store-bought cans, because you can't beat the sweet, savory and smoky taste of homemade baked beans with bacon and molasses. The old-fashioned beans cook slowly in the oven for hours, developing a rich, thick sauce. Baked beans from scratch are the perfect side dish for your next cookout or potluck, and a simple lunch or dinner entrée when paired with cornbread or Boston brown bread!

1 lb. dried navy or Great Northern beans
1/2 lb. bacon
1 medium onion
1/2 c ketchup
3/4 c molasses
2 T apple cider vinegar
2 t dry mustard
2 c chicken broth
kosher salt and black pepper
8
  • Place beans in a large bowl or pot. Cover with water by 2 inches. Cover and let stand overnight. Drain and rinse the beans.
  • Place the beans in a large pot and cover with fresh water (about 1...
    See the full directions on my site
Nutritions

Calories
461

Sodium
983mg
40% DV

Fat
12g
19% DV

Protein
13g
26% DV

Carbs
73g
24% DV

Fiber
8g
34% DV