Christmas Day dinner . . .
Tortellini Minestrone Soup with Focaccia Bread
Tortellini Minestrone Soup
Put 64 ounces of vegetable or chicken broth on to boil.
While it’s heating,
slice 10-15 baby carrots
slice 2 trimmed celery stalks
dice ½ medium onion
quarter and slice 1 medium zucchini (remove seed core)
After the broth boils, add the vegetables.
After the veggies have been cooking for 5-6 minutes,
add 1 small package (9 ounces) of cheese tortellini.
Boil for another 7 minutes; then change to medium-low heat.
Add: 1 can drained/rinsed pinto beans
1 can drained/rinsed dark red kidney beans
1 can undrained diced tomatoes
1 can drained uncut green beans
Spice with: 1 teaspoon salt
1 teaspoon basil
½ teaspoon coarse black pepper
¼ teaspoon minced garlic
Five minutes before serving,
add a large handful of washed, uncut fresh spinach.
Serve topped with shredded parmesan cheese.
Pick a great bread to accompany the soup.