Tortellini, Bean and Pesto Soup

With shorter nights and colder days, it's becoming abundantly clear that fall is in full swing. One glance at the mountains ablaze with color makes me appreciate my living in Utah where I can enjoy all four seasons. My favorite thing about fall is definitely soup. Soup just seems to be such a fall food, don't you agree? At the first sign of fall, I made my all-time favorite soup and thought it would be very kind of me to share it with you.

2 tablespoons butter

1 clove garlic, finely chopped

1 medium carrot, cut into julienne strips

1 medium onion, chopped (1/2 cup)

1 medium stalk celery, sliced (1/2 cup)

6 cups water

2 teaspoons vegetable or chicken bouillon granules

1 can (15 to 16 ounces) kidney beans, rinsed and drained

1 package (10 ounces) dried cheese filled tortellini

1 tablespoon chopped fresh parsley

1/4 teaspoon pepper

Pesto

Parmesan cheese

Melt butter in soup pot over medium-low heat. Cook garlic, carrot, onion and celery in butter 10 minutes, stirring occasionally. Stir in watter and bouillon granules. Heat to boiling; reduce heat. Stir in beans and tortellini. Cover and simmer about 20 minutes, stirring occasionally until tortellini are tender. Stir in parsley and pepper. Top each serving with pesto and cheese.