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Tortellini soup

Tortellini soup

1 cup dried Great Northern beans

8 cups water

4 more cups water

1/4 cup brown lentils

1/4 cup green split peas

2 tablespoons dried parsley flakes

1 tablespoon vegetable or chicken broth granules

2 tablespoons chopped sun-dried tomatoes

2 teaspoons grated Parmesan

1 teaspoon onion powder

1/2 teaspoon instant minced garlic

1/2 teaspoon thyme

3/4 cup dried tortellini

1 cup coarsely chopped carrots (optional)

1 cup coarsely chopped celery (optional)

Rinse beans. Put into a 4- to 5- quart heavy pot with 8 cups of water. Bring to a boil; reduce heat to medium, cover and simmer until the white beans are tender, or about 11/4 to 11/2 hours.

Add 4 more cups of water, seasonings, tortellini, and if desired, 1 cup each of coarsely chopped carrots and celery. Return to a boil. Reduce heat to low, cover and simmer for 30 minutes, or until tortellini and vegetables are tender.

Yield: 6 (11/2 cup) servings.

—Lisa Swanson