Tomato Vegetable Soup With Cheese Tortellini |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 5 |
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The perfect soup for a cold winter day. Just the right blend of tortellini and vegetables. Ingredients:
1 tablespoon olive oil |
2 medium carrots, sliced |
1 medium onion, chopped |
1 stalk celery, sliced |
2 garlic cloves, minced |
1 teaspoon dried basil |
1/4 teaspoon ground pepper |
3 cups vegetable stock or 3 cups chicken stock |
28 ounces canned tomatoes, chopped |
250 g cheese tortellini |
1 cup chickpeas, rinsed and drained |
1 cup frozen green beans |
Directions:
1. In a pot on stovetop heat oil, add carrots, onion, celery, garlic, basil and pepper, cook on medium heat for about 5 minutes.
2. Add vegetable stock and tomatoes, cook on high heat until you reach a boil.
3. Add tortellini, chickpeas and beans, reduce to medium heat until tortellini are tender but firm, about 10 minutes.
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