Saturday, March 07, 2009

Tortellini Soup

2 teaspoons olive oil
1 cup chopped onion
2 teaspoons chopped fresh oregano
2 TBSP minced garlic
3 cups chopped yellow squash
3 cups chopped zucchini
1 cup chopped carrot
1 cup frozen corn
2 (14 oz) cans diced tomatoes (I use the oregano & basil ones)
3 (14 oz) cans chicken broth
1 (15.5-ounce) can Great Northern beans, rinsed and drained
1 package tortellini pasta, cooked al dente
1 (6-ounce) package fresh baby spinach
salt and pepper to taste
1 cup (4 ounces) grated Asiago cheese

Heat oil in a large stock pot over medium-high heat.
Add onion, cook 3 minutes or until softened.
Add oregano and garlic, cook 1 minute.
Stir in squash, zucchini, carrot, and corn. Cook 5 minutes or until vegetables are tender.
Add tomatoes and chicken broth and bring to a boil.
Reduce heat, and simmer 20 minutes.
Add pasta and beans and cook 10 minutes or until pasta is tender, stirring occasionally.
Remove from heat. Stir in spinach, salt, and pepper.
Ladle soup into individual bowls; top with cheese.


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