This week I am sporting two early fall recipes, a tortellini and white bean soup and butternut squash and goat cheese pasta.
|Tortellini soup topped with grated Parmesan.|
Jen Grimes-Inspired Tortellini Soup
-2 tablespoons olive oil (EVOO)
-14.5 oz can of fire roasted chopped tomatoes
-can of white beans, rinsed and drained
-4 cups of vegetable or chicken stock
-2 tablespoons chopped fresh oregano
-1-2 tablespoons thyme (any herbs you enjoy will do!)
-6-8 oz package of cheese tortellini
-3 cups of fresh spinach
-2 cloves minced garlic
-2 to 4 tablespoons grated Parmesan
In a large stock pot, saute garlic and chopped onion in EVOO. Peel and cube the zucchini - add and saute for about 5 mins. Add the tomatoes (with liquid), stock, white beans, herbs and bring to a light boil. Reduce heat to a simmer and add tortellini and spinach. Simmer for 8-10 minutes, top with grated Parmesan and serve!