Hearty Bean and Tortellini Soup

This comforting soup is packed with plant-based protein and dietary fiber from a hearty blend of lentils, peas, and beans, keeping you full and satisfied.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (6 servings), not per serving.

• 1 cup dry Great Northern beans · 635 kcal in the whole recipe
• 1/4 cup dry brown lentils · 133 kcal in the whole recipe
• 1/4 cup dry green split peas · 189 kcal in the whole recipe
• 1 can (14.5 oz) low-sodium tomatoes, with their juice · 184 kcal in the whole recipe
• 3/4 cup uncooked tortellini · 126 kcal in the whole recipe
• 1 cup carrot, coarsely chopped · 51 kcal in the whole recipe
• 1 cup celery, coarsely chopped · 15 kcal in the whole recipe
• 2 tablespoons grated Parmesan cheese · 44 kcal in the whole recipe
• 3 teaspoons chicken broth granules · 11 kcal in the whole recipe
• 2 tablespoons dry parsley flakes
• 1 teaspoon onion powder · 11 kcal in the whole recipe
• 1/16 teaspoon instant minced garlic · 2 kcal in the whole recipe
• 1/2 teaspoon dry thyme · 2 kcal in the whole recipe
• 2 tablespoons fresh basil, chopped (optional) · 1 kcal in the whole recipe
• 12 cups water (divided)

Method

1. Rinse the dry beans, lentils, and split peas thoroughly under cold water.

   

2. In a large, heavy 4 to 5-quart pot, combine the rinsed beans, lentils, and peas with 8 cups of water. Bring to a boil, then reduce heat to medium. Cover and simmer for 1 1/4 to 1 1/2 hours, or until the beans are tender.

   

3. Add the remaining 4 cups of water, canned tomatoes, chopped carrots, celery, tortellini, Parmesan cheese, chicken broth granules, onion powder, garlic, thyme, parsley, and basil to the pot.

   

4. Bring the soup back to a boil, then reduce heat to low. Cover and simmer for about 30 minutes, until the tortellini and vegetables are perfectly tender. Serve hot.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.