Ingredients
4 cups chicken broth1 package (9 ounces) refrigerated cheese tortellini1 can (15 ounces) cannellini beans, rinsed and drained1 can (14-1/2 ounces) Italian diced tomatoes, undrained1-1/2 teaspoons dried basil1 tablespoon red wine vinegarShredded Parmesan cheese and coarsely ground pepper, optional
Preparation
In a large saucepan, bring broth to a boil. Stir in tortellini. Reduce heat; simmer, uncovered, for 4 minutes, stirring occasionally. Stir in the beans, tomatoes and basil. Simmer for 4-6 minutes or until pasta is tender. Stir in the vinegar. Sprinkle with cheese and pepper if desired.
