1 Tbs. extra virgin olive oil
5 medium yellow onions, peeled and cut into wedges
1/2 c. chopped fresh parsley
3 (14.5 oz.) cans beef broth (plus 1 can water)
1 1/2 c. diced celery
1 tsp. fresh cracked pepper
1 1/2 tsp. salt
1 1/2 tsp. dried basil
1 bottle Leinenkugel's Summer Shandy beer
1 1/2 pkg. Italian salad dressing mix (dry)
1 c. mini cheese tortellini
In a dutch oven, set to medium heat, drizzle the bottom with the olive oil and then place the onions on top. For about 15-20 minutes, let the onions cook and break down, stirring frequently. When they look translucent and slightly brown, add the fresh parsley, beef broth, water, celery, pepper, salt, basil, beer and dressing mix. Cook on medium low heat for 35-40 minutes. Add the tortellini and cook for another 15 minutes. Let cool slightly before serving.
This recipe is great with a dash of grated Parmesan on top. Served with my Feta and Cherry Tomato bites pictures below.
(Makes 8 servings, 4 WW points per serving)