15 ounce .5 can cannellini beans drained and rinsed canned
14.5 ounce canned tomatoes diced canned
2 tablespoons canola oil
16 ounce cheese tortellini frozen
6 servings serving suggestion: herb focaccia
2 teaspoons garlic chopped
1 tablespoon penzey's southwest seasoning italian
14.5 ounce less sodium beef broth canned
1 medium onion chopped
0.5 teaspoon pepper flakes red
6 servings salt and pepper black freshly ground
16 ounce vegetable blend frozen italian
3 cups water
Equipment
bowl
ladle
oven
pot
Directions
Watch how to make this recipe.
Preheat the oven to 375 degrees F.
In a large pot, heat the oil over medium heat and add the onion, garlic, and red pepper flakes.
Saute for 2 minutes, then add the beef broth and 3 cups of water.
Add all of the remaining ingredients, except the tortellini. Bring to a boil, then reduce the heat and let simmer for 5 minutes.
Add the tortellini and simmer until the tortellini are cooked, another 5 minutes. Season with salt and pepper, to taste. Ladle into serving bowls and serve with Herb Focaccia, if desired.
