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
2 servings serving suggestion: herb focaccia
0.3 cup parsley fresh chopped
2 teaspoons garlic chopped
1 tablespoon penzey's southwest seasoning italian
14.5 ounce less sodium beef broth canned
1 medium onion chopped
2 tablespoons parmesan grated
0.5 teaspoon pepper flakes red
2 servings salt and pepper black freshly ground
16 ounce vegetable blend frozen italian
3 cups water
1 medium onion yellow thinly sliced
Equipment
bowl
frying pan
ladle
oven
pot
Directions
Watch how to make this recipe.
In a large skillet, cook bacon until crisp about 5 minutes.
Remove to a towel to absorb excess bacon fat.
Add the onion to the same skillet used to fry the bacon and cook until it turns light brown in color, about 10 to 12 minutes.
Add the tortellini to the pan cook until heated through.
Add the cooked bacon, parsley and season with salt and pepper, to taste.
Transfer to serving bowl and top with Parmesan cheese.
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.
