Emprimir
Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 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
Direcciones
- 1. In a large stockpot heat 2 Tbsp. extra virgin olive oil and stir-fry onion and garlic 3 min, adding remaining oil with following vegetables as needed. Add in carrot and potato and stir-fry 1 minute. Add in green beans and celery; cook 1 minute. Add in green pepper and zucchini and stir-fry 1 minute. Add in cabbage and stir-fry 1 minute. Add in tomatoes, chicken stock, water, basil, parsley and cheese rind and cook till vegetables are tender, a about 45 min. Remove cheese rind.
- 2. Stir in cannellini beans and tortellini and season with salt and pepper. Ladle soup into dish and sprinkle with grated Parmesan cheese. Makes 8 servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 534g | |
| Recipe makes 6 servings | |
| Calories 294 | |
| Calories from Fat 91 | 31% |
| Total Fat 10.29g | 13% |
| Saturated Fat 1.51g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 522mg | 22% |
| Potassium 1115mg | 32% |
| Total Carbs 42.32g | 11% |
| Dietary Fiber 12.6g | 42% |
| Sugars 5.39g | 4% |
| Protein 11.18g | 18% |
