Hearty Minestrone Tortellini Soup
Hearty Soup to warm up your day. SKU# 81701
Ingredients
INGREDIENTS:
- 1-2 Cups Cheese Tortellini 81701
- 2 TBSP Olive Oil
- ½ Medium Onion
- 1 Medium Carrot
- 2 Medium Ribs of Celery
- 2 TBSP Tomato Paste
- 2 Cups Seasonal Vegetables zucchini, squash, peas, or potatoes
- 3 Cloves Garlic
- 1 TSP Crushed Red Pepper
- 1 TSP Dry Oregano
- 1 TSP Dry Thyme
- 1 28 oz Diced Tomato canned
- 4 Cups Vegetable Stock
- 2 Cups Water
- 2 Bay leaves
- 1 Can Great Northern Beans
- 1 Cup Spinach or Swiss shard, kale, or collard greens
- Salt & Pepper to taste
- Fresh Parmigiana Cheese
- Extra Virgin Olive Oil
Instructions
- Chop onion, carrot, celery into ½” pieces. Cut seasonal vegetables into ¼-½”pieces. Drain and rinse beans. Prepare and wash spinach, then roughly tear into bigger pieces. Roughly chop garlic.
- In a stock pot or Dutch oven, heat olive oil over medium high heat. Add carrot, celery, and onion to the pot and cook for about 5-7 minutes until vegetables start to become tender.
- Add the seasonal vegetables, garlic, and dry herbs to the pot and cook another 5 minutes.
- Add Tomato paste and cook another 2 minutes.
- Add the can of diced tomatoes, vegetable stock, water and bay leaves. Adjust seasoning with salt and pepper.
- Partially cover and bring to a low simmer. Cook for 15-20 minutes.
- Add drained beans, Tortellini, and spinach. Cook an additional 5-10 minutes or so until pasta is completely cooked though.
- Scoop into bowls and top with fresh parm cheese and a drizzle of extra virgin olive oil.
Notes
- Use whichever seasonal vegetables you have available: zucchini, summer squash, butternut squash, peas, corn, or green beans etc.
- Change up the beans as well, use great northern beans, cannellini, kidney, garbanzo, or pinto beans.
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