Tortellini Soup

125 min · Serves 6

Based on a recipe from Food and Health Communications, Inc., via USDA MyPlate Kitchen

What goes in

• 1 cupdried Great Northern beans
• ¼ cupdry brown lentils
• ¼ cupdry green split peas
• 29.6 mldried parsley flakes
• 14.8 mlchicken broth granules
• 0.1 cupchopped sun-dried tomatoes
• 29.6 mlgrated Parmesan cheese
• 4.9 mlonion powder
• 0.3 mlinstant minced garlic
• 2½ mlthyme
• ¾ cupdried tortellini
• 1 cupcarrots, coarsely chopped
• 1 cupcelery, coarsely chopped

How to cook it

1. Rinse the Great Northern beans and place them into a heavy 4- to 5-quart pot with 8 cups of water.
2. Bring the pot to a boil, then turn the heat down to medium, cover, and simmer for 1 1/4 to 1 1/2 hours until the beans soften.
3. Pour in 4 cups of water, then stir in the lentils, split peas, parsley, chicken broth granules, sun-dried tomatoes, Parmesan, onion powder, minced garlic, thyme, dried tortellini, chopped carrots, and celery.
4. Bring the soup to a boil, then reduce the heat to low, cover the pot, and simmer for 30 minutes until the pasta and vegetables are completely tender.

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