Ingredients
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2 tablespoons virgin olive oil
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1 medium onion, peeled and finely diced
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4 cups prepared low sodium chicken broth
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1 (9 ounce) package uncooked cheese tortellini
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1 (15 ounce) can cannellini beans, drained and rinsed
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1 cup chopped tomatoes or 1 (15 ounce) can diced tomatoes with juice
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1/2 cup shredded fresh basil or 2 tablespoons dried basil
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1 teaspoon dried oregano
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2 tablespoons balsamic vinegar
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1/4 teaspoon sea salt
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1/3 cup fresh grated parmesan cheese
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1 1/2 teaspoons fresh ground black pepper
Instructions
- In a large stock pot, heat olive oil and saute onion until soft. Do not brown.
- Add chicken broth and bring to a boil.
- Add tortellini and cook 6 minutes or until tender.
- Stir in beans and tomatoes. Add basil, oregano, salt and pepper.
- Reduce heat and simmer 15 minutes.
- Remove from heat. Stir in vinegar. Let sit for 5 minutes.
- Ladle soup into individual bowls. Sprinkle evenly with parmesan cheese and top with additional fresh ground pepper.