One Pot Creamy White Bean and Ham, Tortellini Soup


INGREDIENTS
3 tablespoons butter
2 tablespoons olive oil
1/2 large onion, chopped
2 carrots, thinly sliced
2 stalks celery, chopped
4 garlic cloves, minced
1/3 cup flour
6 cups low sodium chicken broth, divided
2 tablespoons cornstarch
2 cups cooked and cubed ham
15 oz. can canneli beans, rinsed and rained
1 tablespoon Dijon mustard
2 bay leaves
1 tablespoon chicken bouillon
1 teaspoon dried parsley (or 1 tablespoon fresh)
1/2 tsp EACH dried oregano, dried thyme, ground cumin
1/4 teaspoon pepper
1/4 teaspoon red pepper flakes (optional)
4 cups (1 pound) uncooked refrigerated cheese tortellini
2-3 cups half and half *
Garnish (optional)
fresh parsley
Parmesan cheese

INSTRUCTIONS
  1. Melt butter in olive oil in Dutch oven/large soup pot over medium high heat. Add onions and saute for 2 minutes. Add carrots and celery and cook, while stirring, for 3 minutes. Add garlic and saute for 30 seconds. Sprinkle in flour then cook, stirring constantly for 3 minutes (it will be thick).
  2. Turn heat to low and gradually stir in 5 1/2 cups chicken broth. Whisk 2 tablespoons cornstarch with remaining 1/2 cup chicken broth and add to soup. Stir in ham, beans, Dijon mustard, bay leaves, bouillon and all remaining herbs and spices.
  3. Bring to a boil; cover, and reduce to a gentle simmer for 15-20 minutes or until vegetables are tender.
  4. Add tortellini and boil for 1-2 minutes or until cooked al dente.
  5. Stir in half and half, adding additional half and half or broth if desired for a less “chunky” soup and warm through.
  6. Garnish individual servings with fresh parsley and Parmesan cheese if desired.


RECIPE NOTES
*may use nonfat half and half and increase cornstarch to 3 tablespoons
**You can also modify for a non-creamy version by eliminating, the flour and cornstarch and replacing the half and half with chicken broth.


Original Recipes visit: One Pot Creamy White Bean and Ham, Tortellini Soup @ carlsbadcravings.com

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