Wednesday, January 21, 2009

Soup of the Week: Hearty Tortillini Soup

This has to be one of my most favorite soups, despite my intense dislike for any kind of bean. I compromise with Brian (the bean lover of the family) by only using 1/2 a can of kidney beans and rinsing them extremely well. I then pick out any beans that come into my bowl and give them to him. This is coming from the lady who picks out raisins in her raisin bran, too :)

Ingredients:
1 onion, chopped
2 carrots, chopped
2 ribs celery, chopped
1 zucchini, chopped
2 plum tomatoes, diced
2 cloves garlic, minced
28-32 ounces of chicken broth
15 ounces of canned kidney beans, drained and rinsed
2 tbs of Worcestershire sauce
9 ounces of refrigerated or frozen cheese tortellini pasta

Directions:
Heat oil in dutch oven over med-high heat. Saute all vegetables 5 minutes until crisp tender. Add broth, beans and Worcestershire sauce. heat to boiling. Stir in pasta. return to boil. Cook 5 minutes and remove from heat. Top with grated parmeasan or mozzarella cheese.


The food critic gives it a big spoon up:

2 comments:

  1. You pick the raisans out of Raisan Bran? How funny. I love beans. Brian and I would have to fight over yours.

    Great recipe, I like clear broth soups. Looks really healthy.

    Do you think it would taste okay with carrots? I have an entire bag of carrots to think of ways to use.

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  2. Yummy! I'll have to try this one. Is it an original, or did you find it in a cookbook and adapt it?

    Also, per your comment on my blog, I'd love to have some of your fave Indian recipes. I have some delicious Thai ones, but I'm just venturing into the realm of Indian cooking.

    Your photos are always so great!

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Thanks for commenting!