Mom’s Cheese Tortellini Soup

• 2 onions, chopped
• 1 bunch celery, sliced
• 1 package shredded carrots
• 2 teaspoons fresh garlic paste
•  1 (8-ounce) can V 8
• 2 (19-ounce) cans cannellini beans, rinsed, well drained, divided
• 1 (15-ounce) can red kidney beans, rinsed, well drained
• 1 (32-ounce) can petite diced tomatoes (low salt)
• 1-2 (32-ounce) containers of chicken stock (low salt)
• 1/2 teaspoon pepper
• 2 teaspoons It. seasoning
• a few dashes of red pepper flakes
• 2 yellow and 2 green zucchini
• 1 pkg. frozen green beans
• 1 pkg. fresh baby spinach
• 2 Tablespoons prepared pesto (if desired)
• 1 package of cheese tortellini
• parmesan cheese, shredded, as a garnish

1. Saute the onions, celery, carrots and garlic.
2. In a food processor, blend V 8 with 1 can of the cannellini beans until smooth.
3. Pour the mixture into the pot then add the remaining cannellini beans and kidney beans.
4. Add diced tomatoes, stock and seasonings.
5. Add frozen green beans, zucchini, and pesto.
6. After 5 minutes, add the tortellini or pasta and cook until done. Add spinach and let it wilt.
7. Serve with grated parmesan cheese.

Return to SOUPS

Return to HOME