One Pot Creamy White Bean and Ham and Tortellini Soup
Description
Baby it's cold outside and you will want a warm, satisfying and delicious meal to comfort you and your family. This one pot soup will do just that and can be on the table in about 30 minutes. Serve with a crusty bread and a salad, if desired.
Ingredients
3 T. butter
2 T. olive oil
1/2 large onion, chopped
2 carrots, thinly sliced
2 stalks celery, chopped
4 garlic cloves, minced
1/3 c. flour
6 c. low-sodium chicken stock/broth, divided
2 T. cornstarch
2 c. cooked, cubed ham
15 oz. can Cannellini beans, rinsed and rained
1 T. Dijon mustard
2 bay leaves
1 T. chicken bouillon
1 t. dried parsley (or 1 T. fresh)
1/2 t. EACH dried oregano, dried thyme, ground cumin
1/4 t. pepper
1/4 t. red pepper flakes, optional
4 c. (1 lb.) uncooked, refrigerated cheese tortellini
2-3 c. half and half *
Garnish: fresh parsley, Parmesan cheese, optional
Directions
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Melt butter in olive oil in a Dutch oven or large soup pot over medium- high heat; add onions; saute for 2 minutes. Add carrots and celery; cook, while stirring, for 3 minutes. Add garlic; saute for 30 seconds. Sprinkle in flour; cook, stirring constantly for 3 minutes. It will be thick.
Turn heat to low; gradually stir in 5 1/2 c. chicken stock/broth. Whisk 2 T. cornstarch with remaining 1/2 c. chicken stock/broth; add to soup. Stir in ham, beans, mustard, bay leaves, bouillon and all remaining herbs and spices. Bring to a boil; cover; reduce to a gentle simmer for 15-20 minutes or until vegetables are tender.
Add tortellini; boil for 1-2 minutes or until cooked al dente.
Stir in half and half, adding additional half and half or stock/broth, if desired for a less chunky soup. Cook until warmed through.
Garnish each serving with fresh parsley and Parmesan cheese, if desired.
6-8 servings.
*Substitute with non-fat half and half and increase cornstarch to 3 tablespoons, if desired.
**A non-creamy version can be made by eliminating, the flour and cornstarch and replacing the half and half with chicken stock/broth.