Confession: I’m an obsessive weather checker.

It’s extra ridiculous right now since we have snow in the forecast and if I stop obsessively checking it, the snow may disappear completely. That’s how my brain works. And how Colorado weather works.

But I can feel the snow in the air and it gave me a serious soup craving.

I wouldn’t normally make a vegetarian soup with my husband home but he’s still happily gnawing on turkey so I figured I’d be safe. I had no idea that he would actually eat half the pot without even realizing it’s meatless!

It’s really delicious and the big tortellini made it super kid friendly.

One year ago: Chewy Chocolate Gingerbread Cookies
Two years ago: Matafan
Three years ago: Peanut Butter Squares
Four years ago: Chocolate Peppermint Cookies

Tortellini Minestrone

adapted from Pink Parsley

Ingredients

1 tablespoon olive oil
2 carrots, peeled and cut into 1/2-inch pieces
2 stalks of celery, cut into 1/2-inch pieces
1 medium onion, minced
5 ounces mushrooms, sliced
4 garlic cloves, minced
1 teaspoon dried oregano
3 cups vegetable broth
2 1/2 cups V8 vegetable juice
1 (15-oz) can cannellini beans, drained and rinsed
1 (9-oz) package fresh cheese tortellini
1 medium zucchini, halved lengthwise and cut into 1/2-inch pieces
salt and black pepper
1/2 cup pesto, for serving
grated Parmesan, for serving

Instructions

  1. Heat the olive oil in a large Dutch oven over medium heat. Stir in the carrots, celery, and onions,1/4 teaspoon of salt, and black pepper to taste, and cook until just softened, 3-5 minutes. Stir in the mushrooms, and cook until all the vegetables are softened, 5-6 more minutes. Add the garlic and oregano and cook until fragrant, about 30 seconds.
  2. Stir in the broth, scraping up any browned bits. Stir in the vegetable juice and beans and bring to a boil. Reduce the heat to a simmer and cook about 10 minutes.
  3. Add the tortellini and zucchini and continue to simmer until they are cooked through and tender, 5-7 minutes.
  4. Season with salt and pepper to taste. Divide among serving bowls and top each portion with a spoonful of pesto and a sprinkling of Parmesan before serving.
http://fakeginger.com/2013/12/03/tortellini-minestrone/

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