Karen's Vegetarian Tortellini Soup |
|
 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 10 |
|
This recipe has been modified several times by members to make it vegetarian (vegan even), and still it's a popular recipe. I've decided to post the vegetarian version so it will be official. This is not vegan, but can be converted easily by subbing the tortellini for plain pasta. Ingredients:
2 tablespoons olive oil |
1 large onion, chopped |
4 garlic cloves, minced |
5 cups vegetable broth |
1 cup water |
1 cup carrot, sliced |
1 (2 cup) can diced tomatoes |
1 teaspoon dried basil |
1 teaspoon dried oregano |
1 teaspoon dried chili |
2 teaspoons dried parsley |
3 ounces tomato paste |
1 zucchini, chopped |
1 green pepper, chopped |
1 red pepper, chopped |
19 ounces primo mixed beans |
1 cup frozen corn kernels |
1 (8 ounce) package frozen cheese tortellini |
Directions:
1. In a large pot, heat oil over medium high. Add onions and cook onion until tender.
2. Add broth, water, carrots, tomatoes (with juice), basil, oregano, chilies, and tomato paste; bring to a boil, reduce heat and simmer uncovered for about 30 minutes.
3. Add zucchini, peppers, parsley, garlic, beans, corn and tortellini; simmer for another 30 minutes.
4. Serve with fresh parmesan sprinkled on top if desired.
|
|