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6 servings
Ingredients:
5 (14 ounce) cans chicken broth1 pinch crushed red pepper flakes1/4 tablespoon dried basil16 ounces fresh cheese-filled tortellini2 (15 ounce) cans kidney beans, drained and rinsed2 teaspoons grated Romano cheese1 (15.25 ounce) can whole kernel corn
Instructions:
In a large pot over medium high heat, bring the broth to a boil.Add the red pepper flakes and basil to taste, then add the tortellini and cook per package instructions, or until tender.Add the beans and cheese and reduce heat to medium.Simmer for 5 to 8 minutes, or until beans are tender.Add the corn and allow to heat through, about 1 to 2 minutes.
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