Minestrone With Tortellini Recipe

• 1/4 c. extra virgin olive oil
• 1 lg. onion, minced
• 2 cloves garlic, smashed
• 2 carrots, peeled & diced
• 2 potatoes, peeled & diced
• 1 c. green beans, cut in 1" pcs
• 2 stalks celery, sliced
• 1 green pepper, sliced
• 1 med. zucchini, seeded & sliced
• 2 c. shredded savoy cabbage
• 2 c. canned crushed tomatoes
• 2 c. chicken stock
• 2 c. water
• 4 basil leaves, snipped
• 2 tbsp. minced parsley
• 1/4" thick piece of rind from Romano or possibly Parmesan cheese
• 2 c. cannellini beans, fresh or possibly canned
• 8 ounce. spinach tortellini, cooked according to manufacturer's directions
• Salt & pepper to taste
• Grated Parmesan cheese

1. 1.
2. In a large stockpot heat 2 Tbsp.
3. extra virgin olive oil and stir-fry onion and garlic 3 min, adding remaining oil with following vegetables as needed.
4. Add in carrot and potato and stir-fry 1 minute.
5. Add in green beans and celery; cook 1 minute.
6. Add in green pepper and zucchini and stir-fry 1 minute.
7. Add in cabbage and stir-fry 1 minute.
8. Add in tomatoes, chicken stock, water, basil, parsley and cheese rind and cook till vegetables are tender, a about 45 min.
9. Remove cheese rind.
10. 2.
11. Stir in cannellini beans and tortellini and season with salt and pepper.
12. Ladle soup into dish and sprinkle with grated Parmesan cheese.
13. Makes 8 servings.

extra virgin olive oil, onion, garlic, carrots, potatoes, green beans, stalks celery, green pepper, zucchini, cabbage, tomatoes, chicken stock, water, basil, parsley, romano, cannellini beans, spinach tortellini, salt, parmesan cheese

Taken from cookeatshare.com/recipes/minestrone-with-tortellini-54192 (may not work)