White Bean, Ham & Tortellini Soup

tortsoup


Ingredients:

 

  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • ½ large onion, chopped
  • 2 carrots, thinly sliced
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced
  • 1/3 cup flour
  • 6 cups chicken broth, divided
  • 2 tablespoons cornstarch
  • 2 cups cooked and cubed ham
  • 15 oz. canneli beans, rinsed and rained
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried parsley (or 1 tablespoon fresh)
  • 2 bay leaves
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 1 tablespoon chicken bouillon
  • Dash – 1/4 teaspoon red pepper flakes (optional)
  • 4 cups (1 pound) uncooked refrigerated cheese tortellini
  • 2-3 cups half and half*

 

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 ½ cups chicken broth. Whisk 2 tablespoons cornstarch with remaining ½ cup chicken broth and add to soup. Stir in ham, beans, Dijon mustard, bay leaves 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.

Yield: 6-8 servings

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