Friday, July 10, 2009

tortellini vegetable soup

To warm the soul!

2 tsp. dried basil
2 garlic cloves, minced
2 tsp. oil
4-6 c. chicken or vegetable broth
1 c. cheese tortellini (I actually use the whole bag)
1/4 tsp. salt
1/8 tsp. pepper
1 can diced tomatoes (undrained)(if you like tomatoes, use 2 cans)
1 can green beans (drained)(I prefer French cut)
½ c. sliced carrots (can use baby carrots sliced in half lengthwise)
grated Parmesan cheese (optional)

Heat oil in large pan, cook basil and garlic for one minute. Add broth, salt and pepper. Bring to boil, reduce heat, cover and simmer 10 minutes. Add tortellini, tomatoes, green beans and carrots. Return to boiling, reduce heat, cover and simmer 10-15 minutes until vegetables are tender. Add a baguette and sprinkle with Parmesan cheese.

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