Souplicious Tuscan Tortellini Soup
Today was a great day in Seattle, yet soup was something on my checklist. I decided to drive around town to get a few ingredients. I ended up looking up a few recipes Classic Minestrone, Vegan soups, and many others, until I found one that was perfect, but I added my OWN tasty ingredients. I hope you enjoy. I will be taking this soup to work, because there is enough to feed the army and my friends need to enjoy it too.
* 1 (15-ounce) can low-sodium canellini beans, drained and rinsed
* 1 tablespoon olive oil
* 1 cup cauliflower diced
* 1/2 large onion, diced (about 1 cup)
* 2 carrots, diced (about 1/2 cup)
* 2 stalks celery, diced, (about 1/2 cup)
* 1 small zucchini, diced (about 1 1/2 cups)
* 1 clove garlic, minced
* 1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
* 2 teaspoons chopped fresh parsley leaves (or 1/2 teaspoon dried)
* 1/2 teaspoon salt
* 1 tablespoon of grated ginger
* 1/4 teaspoon freshly ground black pepper
* 4 cups low-sodium chicken broth or bouillons
* 1 (14.5-ounce) can no salt added whole tomatoes
* 1 package of tortellini (10 mins spinach and cheese)
* 1 cups chopped baby cabbage leaves
* 1/2 cup frozen corn
* 1 can green beans; drained
* 1/3 cup freshly grated Parmesan, optional
Directions
In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, cauliflower, zucchini, garlic, thyme, parsley, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes. Add grated ginger.
Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans, green beans, corn, and the cabbage leaves and cook until the cabbage is wilted, about 5 minutes more or until pasta is done.
Serve topped with Parmesan, if desired.
* 1 (15-ounce) can low-sodium canellini beans, drained and rinsed
* 1 tablespoon olive oil
* 1 cup cauliflower diced
* 1/2 large onion, diced (about 1 cup)
* 2 carrots, diced (about 1/2 cup)
* 2 stalks celery, diced, (about 1/2 cup)
* 1 small zucchini, diced (about 1 1/2 cups)
* 1 clove garlic, minced
* 1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
* 2 teaspoons chopped fresh parsley leaves (or 1/2 teaspoon dried)
* 1/2 teaspoon salt
* 1 tablespoon of grated ginger
* 1/4 teaspoon freshly ground black pepper
* 4 cups low-sodium chicken broth or bouillons
* 1 (14.5-ounce) can no salt added whole tomatoes
* 1 package of tortellini (10 mins spinach and cheese)
* 1 cups chopped baby cabbage leaves
* 1/2 cup frozen corn
* 1 can green beans; drained
* 1/3 cup freshly grated Parmesan, optional
Directions
In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, cauliflower, zucchini, garlic, thyme, parsley, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes. Add grated ginger.
Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans, green beans, corn, and the cabbage leaves and cook until the cabbage is wilted, about 5 minutes more or until pasta is done.
Serve topped with Parmesan, if desired.
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