Ingredients
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2 teaspoons vegetable oil
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4 carrots, chopped
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1 onion, chopped
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2 garlic cloves, minced
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1 teaspoon dried basil
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1 bay leaf
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4 cups chicken stock
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1 (28 ounce) can whole tomatoes
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8 ounces meat-filled tortellini or 8 ounces cheese-filled tortellini
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1 cup black beans, cooked, drained and rinsed
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1/4 teaspoon pepper
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1/4 cup parmesan cheese
Instructions
- In a large saucepan heat oil over medium heat cook carrots, onion, garlic, basil and bay leaf. Stirring occasionally for 5 minutes.
- Add chicken stock and tomatoes, breaking tomatoes with back of spoon. Bring to a boil.
- Add tortellini return to boil.
- Reduce heat to medium heat cook stirring occasionally for about 10 minutes.
- Stir in black beans and season with pepper.
- Discard bay leaf. Ladle into bowl and sprinkle with cheese.