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Recipes
Butterbean Tortellini in a Smoky Andouille White Bean Broth
6 servings
50 minutes total

Ingredients

...For broth
  • 6 cups unsalted chicken broth
  • 1 ½ cups white wine
  • 1 lb smoked turkey neck bones
...For tortellini
  • 1 (16 oz) can Bush's Best Large Butter Beans
  • 2 tablespoons Italian parsley
  • 2 large, pasteurized eggs
  • ½ teaspoon anchovy paste
  • 1 teaspoon garlic blend paste
  • 30–32 won ton wrappers (Produce)
  • Parchment paper
...For assembly
  • 1 teaspoon fresh rosemary
  • 1 teaspoon fresh sage
  • 2 green onions
  • 6 oz Chef Bruce Aidells All Natural Cajun Style Andouille Smoked Sausage
  • 1 (15.5 oz) can Bush's Best Reduced Sodium Cannellini Beans
  • ½ teaspoon pepper
  • 1 tablespoon sherry vinegar

Steps

    1. Prepare broth. Combine in large stockpot: chicken broth, white wine, and turkey bones. Bring to boil over high, then reduce heat to medium and simmer 20 minutes.
    2. Meanwhile, prepare tortellini. Drain butterbeans. Remove parsley leaves from stems. Separate eggs for yolks (reserve whites for another use). Add to bowl of food processor: butterbeans, anchovy and garlic pastes; pulse several times to form a slightly chunky mixture.
    3. Transfer butterbean mixture to medium bowl; stir in parsley and 1 egg yolk until just blended. Beat remaining 1 egg yolk in small bowl; set aside.
    4. Cut out round circle from each won ton wrapper (recommend using a 2 ½-inch round cutter; keep rounds covered to prevent drying). Lay rounds in single layer on work surface and add 1 ½ teaspoons filling in center of each round (do not over fill). Lightly brush outer edges of won ton wrapper with egg yolk. Fold edges over filling and seal, pressing out excess air.
    5. Gently bring both corners together, moisten with beaten egg, and pinch to seal. Arrange filled tortellini in single layer on parchment-lined baking sheet; cover with clean, damp kitchen towel to prevent drying out. Repeat process with remaining won ton wrappers; chill until ready to serve.
    6. To serve, remove turkey bones from broth; heat over medium-high and bring to boil. Meanwhile, chop rosemary and sage; thinly slice green onions. Slice sausage into ½-inch rounds (wash hands).
    7. Add tortellini to broth and reduce heat to medium. Cook 5–6 minutes until tortellini is floating. Add to pot: sausage, cannellini beans, rosemary, sage, pepper, and vinegar until blended; bring to a simmer. Serve soup garnished with green onions.

Amount per ⅙ recipe serving: Calories 380, Total Fat 6g, Sat Fat 2g, Trans Fat 0g, Chol 90mg, Sodium 910mg, Total Carb 48g, Fiber 4g, Sugars 4g, Protein 23g, Calc 8%, Vitamin A 0%, Vitamin C 0%, Iron 30%