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 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
Directions:
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.
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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