February 06, 2012

Pesto Raviolini Soup

I'm on a soup kick lately, and happy to say that I've found another great soup recipe.  This pesto soup comes from a Betty Crocker recipe, which I changed by adding more vegetables.  I had never seen a soup recipe before that called for only one carrot and one celery stalk.

Instead of tortellini, as called for in the original recipe, I used raviolini from RP's Pasta Company. It's nice being able to buy locally made (Madison, WI) fresh pasta and it's sold in quite a few states, so it's worth checking out their site to see if it's sold near you.

Pesto Raviolini Soup

Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients (4-6 servings)
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 6 cups vegetable broth
  • 15oz red kidney beans, drained and rinsed
  • 9oz package cheese-filled raviolini (or tortellini)
  • 1 teaspoon dried parsley
  • 1/4 teaspoon freshly ground black pepper
  • 4 tablespoons spinach basil pesto
  • freshly grated Parmesan cheese
  • Heat olive oil in a 4-quart Dutch oven over medium heat.
  • Cook garlic, carrots, celery and onion for 10 minutes, stirring occasionally.
  • Add broth, and bring to a boil. Add beans, raviolini, parsley and pesto. Cook for 5 minutes over medium-high heat.
  • Top each serving with freshly grated Parmesan cheese.
Recipe adapted from: Betty Crocker
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