Whip up a tasty, protein-packed soup in less time than it takes to watch an episode of Dora the Explorer. If you're cooking ahead, add a little extra broth when reheating; tortellini pasta soaks up a lot of liquid.
3 leeks, white parts only, finely chopped
1 yellow sweet pepper, finely chopped
1 tbsp vegetable oil
2 cartons (900 mL each) vegetable broth
1 350-450 g pkg cheese tortellini, preferably fresh
1 cup fresh or frozen fava beans, lima beans or edamame
1/4 tsp ground black pepper
1 green onion, thinly sliced (optional)
Add leeks and pepper to vegetable oil in a large pot set over medium heat. Cook, stirring often, until softened slightly, about 2 minutes.
Add broth and bring to a boil. Add tortellini; bring back to a boil and cook until tortellini is almost al dente, about 5 minutes.
Add beans and ground black pepper. Boil until tender and heated through, 2-5 minutes. Sprinkle with onion, if using. Serve immediately.
*Whenever possible, we test our recipes with lower-sodium versions of packaged foods. Unfortunately, reduced-sodium vegetable broth is not widely available. Our best suggestion is Campbell's Organic Vegetarian Vegetable Broth, which has 25% less salt than its regular version.
Calories 249, Carbohydrates 38g, Fibre 7g.
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