Friday, March 06, 2015

spinach tortellini soup

This was good, and it relies entirely on pantry staples...

1 tablespoon olive oil
1 small yellow onion, diced
2 cloves garlic, minced
12 oz frozen artichoke hearts [[I didn't have and substituted an elderly sliced leek]]
64 oz vegetable broth [[I didn't need use this much]]
2 (14 oz) cans cannellini or Great Northern white beans, rinsed and drained [[I used homemade ones that I made in the oven, plus a lot of their extra liquid]]
3 cups cheese tortellini (refrigerated or frozen) [[I used one package of TJ's frozen spinach tortellini]]
2 cups fresh spinach leaves, roughly chopped
1/3 cup basil pesto
Salt and black pepper, to taste
Grated Parmesan cheese, for serving, optional


1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until tender, about 5 minutes. Stir in the artichoke hearts and cook for 2-3 minutes. Add the vegetable broth, beans, tortellini, and spinach leaves. Cook until tortellini is soft, about 7 minutes.
2. Stir in the basil pesto and season with salt and black pepper, to taste. Serve warm with Parmesan cheese, if desired.
Note-you can also use jarred or canned artichoke hearts, just drain before using.


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