2 Tbsp. extra virgin olive
oil
1 large onion, diced
1 large carrot, thinly sliced
1 small parsnip, thinly
sliced
1 large potato, peeled and
diced (1/2-inch dice)
1 medium red bell pepper,
chopped
3 garlic cloves, minced
1 Tbsp. Italian seasoning
2 large ripe tomatoes cored
and diced (or 2 cups diced canned tomatoes)
5 cups vegetable broth
2 cups spinach, trimmed,
rinsed and torn
2 cups cooked cannelini
beans, drained
1 small can artichoke hearts,
cut into quarters
1/2 lb cheese tortellini
1/4 tsp. dried thyme, crumbled
1/4 tsp. dried sage, crumbled
Salt and ground black pepper
to taste
Freshly grated Parmesan
cheese for sprinkling
In a large heavy saucepan, heat the oil over medium-high heat.
Add the onion, potato, carrot, parsnip, red pepper, garlic and seasoning.
Cook for 5 minutes, stirring frequently.
Add tomatoes, broth, spinach, cannelini beans and artichokes. Bring to
a boil over moderate heat.
Reduce heat, add salt, black pepper, dried thyme, and sage, cover and simmer
for five minutes.
Add the tortellini and simmer until the tortellini are tender, usually
8-10 minutes.
Taste and adjust seasonings.
Serve hot in individual bowls sprinkled with grated Parmesan cheese.
Makes 6 servings. |
Electronics
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