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Friday, December 25, 2009

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.

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