CS Summer Vegetable and Tortellini Soup
Entrees
Ingredients
Pasta, tortellini - 8 oz
Onions, medium - 1, chopped
Carrots - 6 oz, diced
Garlic - 3 cloves, chopped
Basil, fresh - 8 leaves, chiffonade
Corn on the cob - 2 ears, kernels sliced off (sub frozen corn, ~1/2 cup / ear)
Beans, cannellini or white (14 oz / 397 g) - 1 can, drained and rinsed
Oil, olive - 1 Tbsp
Tomato paste - 3 Tbsp
Italian seasoning - 2 tsp
Paprika, smoked - 1 tsp
Stock, any type - 6 cups
Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
Cheese, parmesan rind, small (opt) - 1
Bay leaves - 1
Lemon juice - 1 tsp
Cheese, parmesan (opt) - for serving, grated
Directions
Tortellini - (If prepping right before cooking, get the soup simmering while tortellini cooks.) Cook tortellini according to package directions. (Can be done up to 5 days ahead)
Onions / Carrots / Garlic - Prep as directed. Combine onions and carrots. Store garlic separately. (Can be done up to 5 days ahead)
Basil - Chiffonade or thinly slice.
Corn - If using fresh corn, slice kernels off ears. If using frozen corn, defrost in the microwave.
Beans - Drain and rinse.
Heat a Dutch oven over medium-high heat. Add oil and then onions and carrots. Saute until tender, 4 to 5 minutes.
Add garlic, tomato paste, Italian seasoning, and paprika. Saute until fragrant, ~2 minutes.
Pour stock and tomatoes (including liquid) over aromatics. Add parmesan rind and bay leaves. Simmer soup for 10 minutes to let flavors come together.
Stir in corn and beans and simmer for 2 minutes more.
Remove soup from heat and stir in lemon juice. Season with some salt and pepper. Discard bay leaves.
Divide tortellini between serving bowls. Ladle soup over top. Finish soup with basil and grated cheese. Enjoy!
Nutrition
Saturated Fat 4g
Trans Fat 0g
Cholesterol 32mg
Sodium 1833mg