Sunday, November 4, 2012
Such a colorful soup, it deserves the name Christmas Soup but it is wonderful all year long. "Witchy" Pam Fischer brought this soup for a neighborhood pot luck on Halloween night. It hit the spot.
1 tsp olive oil
2 cups onion, chopped
1 tsp dried Italian seasoning
3 cloves garlic, minced
2 cups spinach, coarsely chopped
2/3 cup water
16 oz can navy beans, drained
4 cups vegetable broth
14 ½ oz canned diced tomatoes, no salt added
4 oz artichoke hearts, quartered, drained
9 oz fresh tortellini (gorgonzola), uncooked
¼ cup Parmesan cheese grated
Heat oil in large Dutch oven over medium-high heat. All chopped onion, bell pepper, seasoning and garlic. Sauté 5 minutes or until tender. Add spinach and next 5 ingredients (thru artichokes); bring to a boil. Reduce heat, simmer 2 minutes. Add tortellini. Cook until thoroughly heated.
Sprinkle with cheese. Serve with warm, crusty bread.
Pam commented, "I cannot find gorgonzola tortellini, so I have used a four cheese tortellini from Fry’s. This soup is low salt so you may want to adjust to your tastes."