Easy recipes are always welcome in my kitchen! I’m sharing one of my favorite winter soups with you today. This hearty soup is filling and a meal in itself! I dreamed this combination up a few years back. My family has been enjoying it ever since. I used herbs and spices from the Sangre de Cristo Spice Company, all organic and hand blended…only the best! I hope you’ll try this recipe. Add some crusty French bread and a hearty red wine. I think you’ll love it!
Tortellini and White Bean Soup
¼ cup olive oil
3 Leeks, washed and thinly sliced
3 cloves garlic, finely minced
5 shallots, peeled and thinly sliced
1 bunch escarole, swiss chard or broccoli rapini washed well and chopped
8 cups vegetable broth
½ tsp. SdCSC thyme leaves
1 tsp. SdCSC oregano
1 tsp. SdCSC dry basil
1 tsp. SdCSC sea salt
½ tsp. SdCSC ground white pepper
2 cups small white beans, cooked (canned cannellini beans drained and rinsed will do)
1 package cheese tortellini
Shaved parmesan cheese
Sauté the vegetables in olive in a stock pot. Add the broth and remaining seasonings , bring to a boil. Lower the heat to simmer and let cook for ½ hour. Add cooked beans
and tortellini simmering for 15-20 minutes, until the pasta is just tender. Ladle the soup into large bowls and garnish with shaved parmesan cheese and ground black pepper. Serves 4-5
One Response
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Marisa Franca @ All Our Way Says:
One of my very favorite soups. Right now I am craving soup — must be a comfort thing. Thank you for sharing your version.
