Sunday, October 11, 2015

Eat Clean Minestrone with Tortellini

 Soups on!  Today is the perfect fall day for soup! I love when you wake up to the smell of something slow cooking on the stove top! Vegetarian but added beans for the nursing mother since we are in NY with my Sister! 
Uncle Brian 
Minestrone with Tortellini 
Adapted From Fake Ginger 
Sara Stakeley
1 tablespoon olive oil
2 carrots, peeled and cut into 1/2-inch pieces I purchased Shredded (Lazy)
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 Water mixed with 1 cup tomato sauce
 (V8 juice but Not Clean)
1 (15-oz) can cannellini beans, drained and rinsed  
1 (9-oz) package fresh Whole Wheat cheese tortellini
1 medium zucchini, halved lengthwise and cut into 1/2-inch pieces
salt and black pepper
1/2 cup red table wine (optional) 
2 sprigs Fresh Rosemary 
grated Parmesan, for serving

  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 tomato sauce  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.
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