Garden Vegetable Soup with Cheese Tortellini |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I make this soup every spring, from store bought veggies, and watch my garden grow into the next batch. Feel free to add a touch of curry paste or miso to change the soup if you like. Another option is to use vegetable or chicken broth in place of the beef broth. Ingredients:
1 -2 teaspoon olive oil |
1 medium green bell pepper, cut into strips |
1 medium red bell peppers or 1 medium orange bell pepper, cut into strips |
1 small eggplant, cut into 1/2 inch cubes |
1 small onion, cut into 16 wedges |
2 medium tomatoes, cut into wedges |
1 medium zucchini, chopped medium |
1 cup baby peas |
3 (14 ounce) cans ready-to-serve beef broth (or 2 cans beef broth with 2 cans water) |
1 dash red wine (optional) |
1 cup uncooked cheese tortellini |
2 teaspoons chopped fresh basil or 2 teaspoons oregano or 2 teaspoons tarragon (or a combo of two or three) |
4 teaspoons tomato paste or 4 teaspoons ketchup |
5 teaspoons slivered fresh herbs |
1/4 cup grated parmesan cheese or 1/4 cup crumbled feta |
Directions:
1. In a good sized pan or dutch oven heat 1 t.
2. of the oil over medium high heat.
3. Saute the peppers, onions, and eggplant for 4 or 5 minutes, stirring often if not constantly.
4. Add the tomatoes, broth, peas, tortellini, herbs and paste or ketchup.
5. Bring to a boil,reduce heat to a simmer and cover for 5 minutes.
6. Add zucchini and cook another 10 minutes.
7. Ladle into bowls and offer the slivered herbs and cheese at the table.
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