Fragrant Tortellini Soup
From kelekat 17 years agoIngredients
- Several tablespoons extra virgin olive oil shopping list
- 4 cloves garlic, minced shopping list
- 2 tsp fennel seeds, rub in the palm of your hand before adding. shopping list
- 2 tsp. basil (rubbed) or 10 to 12 fresh leaves chopped shopping list
- 1 tsp oregano shopping list
- 2 medium carrots, diced shopping list
- 1 large baking potato, diced shopping list
- 1 can garbanzo beans, drained shopping list
- 1 can navy beans, drained shopping list
- 1 can lake cut green beans, do not drain shopping list
- 2-15 ounce cans diced tomatoes, do not drain shopping list
- 1 C frozen corn shopping list
- 6-8 C veggie broth (can substitute 2 cups broth for 2 cups V-8 (low salt) veggie juice shopping list
- 1 package of refrigerated or frozen tortellinis (choose your favorite cheese type to keep it vegetarian. shopping list
- salt and pepper to taste shopping list
How to make it
- Add olive oil to soup pot and heat over medium heat.
- When just heated, add garlic and fennel seeds. Saute until fragrant (about 2 minutes--don't burn the garlic.
- Add the carrots and potatoes and continue to saute for another couple of minutes.
- Add beans, tomatoes, broth, and the rest of the spices.
- Bring to a boil and simmer until potatoes are nearly cooked, 20 t0 30 minutes (closer to 30 where I am at 7200 feet).
- Add corn, and then tortellini a couple of minutes later.
- Salt and pepper to taste.
- Garnish with fresh parmesan cheese and serve with a nice crusty bread.
- Add corn
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