Creamy, Beany, Tortellini Chowder

Start-to-Finish: 40 minutes

Serves: 6

Ingredients:

2 TBSP vegetable oil

3 TBSP freeze-dried chopped onion, rehydrated

3 TBSP all-purpose flour

4 cup chicken broth, divided

1 TBSP dijon mustard

1 bay leaf

1 TBSP chicken bouillon granules

1 tsp dried parsley

½ tsp garlic powder

½ tsp dried oregano

½ tsp dried thyme

½ tsp ground cumin

¼ tsp pepper

¼ tsp red pepper flakes

1 (8.8-oz) bag cheese tortellini

1 TBSP cornstarch

1 (15-oz) can cannellini beans, rinsed and drained

1 (8.5-oz) can sliced carrots, drained

½ (7-oz) can media crema

salt and pepper to taste

Directions:

1. In a small bowl, combine ½ cup of chicken broth with freeze-dried chopped onion to
rehydrate, let sit for 5 minutes.

2. Drain and rinse cannellini beans and drain carrots.

3. Meanwhile, in a soup pot heat up vegetable oil.

4. Strain freeze-dried chopped onion; reserving the chicken broth for later.

5. Add onion to the hot oil and saute for 2 minutes until fragrant.

6. While whisking, sprinkle in flour; stirring constantly for 2 minutes (it will be thick).

7. Continue whisking while slowly adding 3 ½ cups chicken broth.

8. When broth is well incorporated, add dijon mustard, bay leaf, chicken bouillon granules,
parsley, garlic powder, oregano, thyme, cumin, pepper, red pepper flakes, and tortellini
noodles.

9. Gently boil the tortellini noodles for 15 minutes while occasionally stirring down the tortellini.

10. Whisk together reserved ½ cup chicken broth and cornstarch and add to soup.

11. Stir cannellini beans, carrots, and media crema into soup.

12. Cook for an additional 5 minutes or until the inside of the tortellini is soft.

13. Remove bay leaf and serve with crusty bread or chowder crackers

14. Season with salt and pepper to taste.