Ingredients
Scale
- 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 vegetarian chicken base (use regular chicken base for non-vegetarian)
- 2 cloves garlic (chopped)
- 32 oz crushed tomatoes
- 2 roma tomatoes, diced
- 2 tsp Italian seasoning
- 10-12 basil leaves
- 1/4 C oil
Instructions
- Heat oil in a large stock pot. Add carrots, celery, onions and vegetarian 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.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: Soup
- Cuisine: Italian-American
Nutrition
- Serving Size: 8 oz bowl
- Calories: 355
- Sugar: 8.8 g
- Sodium: 505.8 mg
- Fat: 6.9 g
- Carbohydrates: 59.2 g
- Protein: 16.6 g
- Cholesterol: 31.8 mg
Keywords: soup, tortellini, tomato, bean, fagioli, Italian, comfort food, vegetable, vegetarian, stew