Ingredients
- 4 1/2 cups Vegetable Broth
- 15 ozs Cheese Tortellini
- 6 cups Broccoli (chopped into florets)
- 1/3 cup Pesto
- 3 cups White Navy Beans (cooked)
- 1/3 cup Parmigiano Reggiano (grated)
Directions
- In a large pot, bring the broth to a boil over high heat.
- Add the tortellini and cook on medium-high, stirring occasionally, for four minutes. Stir in the broccoli and cook for two more minutes, or until the tortellini are fully cooked and the broccoli is tender.
- Reduce the heat to medium and stir in the pesto and beans. Cook until warmed through.
- Let it rest for two minutes to allow the sauce to thicken and be partially absorbed before serving. Then, divide the pasta evenly onto plates, garnish with parmesan, and enjoy!