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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a filling and really good soup - with garlic bread and a light salad it's light,simple,great summer meal. I copied the recipe a couple years ago from the Houston Chronicle - when I was looking for something to use up extra squash and zucchini from the garden. Ingredients:
1 tablespoon vegetable oil |
2 carrots, sliced |
1 onion, chopped |
1 stalk celery, sliced |
2 cloves garlic, minced |
1 tablespoon chopped fresh basil (or 1 tsp. dried) |
1/4 teaspoon salt |
1/4 teaspoon ground black pepper |
3 cups chicken stock or 3 cups vegetable stock |
1 (28 ounce) can chopped tomatoes |
8 -9 ounces cheese tortellini or 8 -9 ounces cheese ravioli (frozen is fine) |
1 cup rinsed drained canned garbanzo beans |
1 yellow squash, chopped |
1 zucchini, chopped |
Directions:
1. In a large saucepan, heat oil over medium heat.
2. Cook carrots, onions, celery, garlic, basi, salt and pepper for 5 minutes.
3. Add stock and tomatoes; bring to boil.
4. Reduce heat.
5. Simmer for 10 minutes.
6. Add tortellini, garbanzo beans, squash, zucchini.
7. Simmer until tortellini are tender but firm (about 10 minutes).
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