15m
PREP TIME
10m
COOK TIME
10
INGREDIENTS
15m
PREP TIME
10m
COOK TIME
10
INGREDIENTS
Ingredients 4 Servings
- 1 small Red onion, chopped
- 2 med carrots
- 2 rib celery
- 1 small zucchini
- 2 plum tomatoes, chopped
- 2 cloves Garlic, minced
- 2 (14 1/2 ounce) can chicken broth
- 1 (15 to 19 oz.) can red kidney beans, rinsed and drained
- 2 tablespoon French's® Reduced Sodium Worcestershire Sauce
- 1 (9 oz) pkg. refrigerated tortellini pasta
INSTRUCTIONS
- 1 HEAT 2 tbsp. oil in 6-quart saucepot or Dutch oven over medium-high heat. Add vegetables, tomatoes and garlic. Cook and stir 5 minutes or until vegetables are crisp-tender.
- 2 ADD chicken broth, 1/2 cup water, beans and Worcestershire. Heat to boiling. Stir in pasta. Return to boiling. Cook 5 minutes or until pasta is tender, stirring occasionally. Serve with crusty bread and grated Parmesan cheese, if desired.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
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NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
