Tortellini e Fagioli Soup is a comforting bowl of goodness that makes winter days more bearable.
The groundhog saw his shadow recently, which indicated that we were in for another six more weeks of winter. As much as I want to discount this bizarre tradition, the weather of late is doing nothing to prove him wrong. Snow continued to fall upon us this weekend, and I spent a fair amount of time wrapped in blankets as I tried to accomplish some things at home.
The only positive I can draw from the continuation of cold weather is that it gives Keith a good reason to make large pots of soup. Without a doubt, soups are one of my favorite things that Keith makes, and this Tortellini e Fagioli Soup is a perfect example of why. This tomato-based soup, filled with lots of good-for you veggies, Cannellini beans, and delicious tortellinis tastes even better the next day than it does when it is freshly served. The combination of flavors has a way of warming you from the inside out and leaves your belly very satisfied.
Eating this Tortellini e Fagioli Soup for lunch each day of a long weekend makes these winter days just a bit more bearable. It is a comforting treat that I can look forward to each day. It also helps me to refrain from cursing out that pesky rodent in Pennsylvania, who insists that spring is several weeks away.
- 1 C diced carrot
- 1 C diced celery
- 1 C diced onion
- 1 C small broccoli florets
- 1 C spinach
- 1 C canned cannellini beans (drained)
- 1 lb cheese tortellini
- 1 tbsp chicken base
- 2 cloves garlic (chopped)
- 32 oz crushed tomatoes
- 2 roma tomatoes, diced
- 2 tsp Italian seasoning
- 10-12 basil leaves
- ¼ C oil
- Heat oil in a large stock pot and add carrots, celery, onions and chicken base. Cook over medium heat for 10 minutes until vegetables are fork tender
- Add chopped garlic, italian seasoning, and crushed tomatoes. Cook for 15 minutes over medium heat.
- Add 1 C of water and tortellini and cook for 15 minutes over low heat, stirring occasionally. Add more water if necessary.
- Add remaining beans, spinach, fresh tomatoes and broccoli and cook an additional 10 minutes.
- Remove from heat and add fresh chopped basil.
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