Minestrone Soup with Tortellini

by Jeni*

Ingredients:

1 large onion, sliced thin
2 tablespoons olive oil
2 medium carrots, cut into 1/8-inch-thick slices
3 cups 1-1/2-inch flowerets of cauliflower (about 1/2 head)
3 small zucchini, halved lengthwise and cut crosswise into 1/8-inch-thick slices
3 cups cooked kidney beans, cranberry beans, cannelloni beans or 2 -15 ounce cans rinsed and drained
6 cups roasted vegetable stock
14 1/2- to 16-ounce can chopped tomatoes including juice
1 lb tortellini, cooked according to package directions, set aside

For toasts:
1 loaf Italian bread cut into 2-inch thick slices
1 large garlic clove, halved lengthwise

Directions:

1) In a 4-quart heavy saucepan cook onion in oil and a pinch of salt over moderate heat, stirring occasionally, until pale golden.
2) Add carrots and cauliflower and cook, stirring occasionally, 3 minutes. Add zucchini and cook, stirring occasionally, 3 minutes. Stir in beans, broth, and water and simmer until vegetables are just tender, about 30 minutes.
3) Stir in tomatoes with juice and simmer, stirring occasionally, until soup is thickened, about 30 minutes. Season soup with salt and pepper.
4) Just before serving add tortellini to soup and cook 1 minute, just enough time to heat through.

Make toasts:

1) Preheat oven to 375°F.
2) On a baking sheet toast bread lightly in middle of oven. While bread is hot rub top of each toast with garlic.
3) Serve minestrone with toasts.

Enjoy!

* Jennifer Columbo is a chef of natural cuisine and owner of the private cooking party and catering business, Naturally Jeni.