Exciting meat eaters and vegetarians alike, this soup is perfect for any crowd. For vegetarians, just substitute vegetable stock for the chicken broth.
What you'll need
- 3 tablespoons olive oil
- 1 medium onion, chopped
- 1 garlic clove, crushed
- 1 cup canned chopped tomatoes, drained
- 8 cups canned low-salt chicken broth
- 1 teaspoon each dried oregano and basil
- 3 15-ounce cans black beans, rinsed and drained
- 2 tablespoons rice vinegar
- Black pepper, to taste
- 12 ounces fresh or frozen cheese tortellini
How to make it
In a large soup pot, heat the olive oil over medium heat.
Add the onion and saute for 3 minutes. Add the garlic and drained tomatoes and cook for 3 minutes.
Add the chicken broth, oregano, basil, drained black beans, vinegar, and black pepper to taste.
Reduce the heat to low and simmer for 5 minutes. Finally, add the tortellini to the soup and cook for 8 minutes or until tender. Serves 8.
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